Rice Nut Loaf

3 c Cooked brown rice

8 oz Sharp Cheddar cheese

-- shredded 4 Eggs; lightly beaten

1 md Onion; chopped

1 c Shredded carrots

1/2 c Italian-style breadcrumbs

1/4 c Chopped walnuts

1/4 c Chopped sunflower kernals

1/4 c Sesame seeds

1/2 ts Salt

1/4 ts Ground black pepper

16 oz Spaghetti sauce (optional)

Combine rice, cheese, eggs, onion, carrots, breadcrumbs, walnuts, sunflower kernals, sesame seeds, salt and pepper; pack into greased 9-inch loaf pan. Bake at 350 degrees F. for 50 to 60 minutes until

firm. Let cool in pan 10 minutes; unmold and slice. Serve with heated spaghetti sauce. Each serving provides: * 444 calories * 20.2 g. protein * 25.9 g. fat * 33.6 g. carbohydrate * 2.5 g. dietary fiber * 187 mg. cholesterol * 546 mg. sodium Source: "Veg-able Rice" Reprinted with permission from USA Rice Council Electronic format courtesy of Karen Mintzias