Rice-Nut Loaf

6 servings

• 1 1/2 cups short grain, cooked brown rice
• 1/2 cup wheat germ
• 3/4 cup chopped walnuts
• 1/4 cup dry roasted sunflower seeds, chopped
• 1 large onion, chopped
• 2 cups fat-free or low-fat cheddar cheese
• 1/2 teaspoon salt
• 1 dash pepper
• 1 Tablespoon nutritional yeast
• 8 fl. ounces Egg Beaters (equal to 4 eggs)

Preheat oven to 350°.

Combine all ingredients and pack into an oiled 9-inch loaf pan. Bake for about 50 minutes until firm. (CAREFUL...bottom has a tendency to burn). Let cool in pan for 10 minutes, slice.

Serve with brown mushroom gravy or any tomato or mushroom sauce.

Bon appetit!