Corn, Squash And Rice Loaves

* Exported from MasterCook *

CORN, SQUASH AND RICE LOAVES

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Vegetarian Main dish

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 3/4 c -- water
1 1/2 c Rice, brown -- raw
1/3 c Margarine, nondairy
2 c Onion -- finely chopped
1 Bell pepper, green or red
-diced
Egg replacer to equal 4 eggs
1/2 c Soymilk
2 1/2 c Nutritional yeast cheesy
-sauce
1 1/2 c Corn kernels -- cooked
1/4 c Parsley, fresh
1/2 ts Each:
Oregano
Dill
Salt
Pepper to taste
2 c Zucchini -- grated
2 c Squash, yellow -- grated
4 Scallions -- chopped
4 c Broccoli pieces -- bite-sized,
-and florets -- steamed
2 ts Margarine, nondairy

Bring the water to a boil in a heavy saucepan. Stir
in the rice, reduce the heat to a simmer, then cover
and cook until the water is abosrbed, about 35 minutes.
This may be done ahead of time.

Heat the margarine in a large skillet. Add the
chopped onion and saute over moderate heate until it
is translucent. Add the diced bell pepper and saute
over moderate heat until the onion is golden. Remove
from heat.

In a large bowl, combine the egg replacer with the
soymilk, nutritional yeast cheesy sauce, corn kernels
and herbs. Stir in the cooked rice and the onion
mixture and mix well. Add salt and pepper to taste.

In the same skillet, combine the grated squashes with
just enough water to keep the bottom of the skillet
moist. Cover and steam until wilted, about five
minutes. Stir in the scallions.

Preheat the oven to 350 degrees.

Oil two 9- by 5- by 3-inch loaf pans, preferably
glass. Assemble as follows: Transfer about one-fourth
of the rice mixture to each of the loaf pans and pat
in. Divide the steamed squash evenly betwen the two
loaf pans and pat in over the rice mixture. Top each
with the remaining rice mixture. Sprinkle the tops
with bread crumbs.

Bake for 60 minutes, or until the top and edges are
golden and crusty.

In the meantime, steam the broccoli until bright
green and crisp-tender. Drain and toss the vegetable
with the margarine.

Once the loaves are done, cool for 10 minutes before
slicing loaves into 8 or 10 slices each, allowing for
two slices per person. To serve, arrange ths lices in
an overlapping circular pattern on a large platter.
Place the broccoli in the center.

From the files of DEEANNE



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