MMMMM----- Recipe via Meal-Master (tm) v8.02
  
       Title: Nutty Rice Pate
  Categories: Appetizers, Vegetarian
       Yield: 12 servings
  
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     1/3 c  Raw brown rice
       2 tb Butter
       2 c  Sliced mushrooms
       1 c  Grated zucchini
     1/2 c  Grated onion
       1 lg Chopped garlic clove
       1    Egg
   1 3/4 c  Finely ground walnuts,
            Peanuts, or cashews
     1/2 c  Finely chopped parsley
     1/4 c  Wheat germ
       1 ts Dried sage
       1 ts Dried basil
     1/2 ts Dried thyme
     1/4 ts Freshly ground pepper
            Lettuce leaves
            Sour pickles
  
   1) Cook the brown rice according to package directions but eliminate
   the salt. 2) Melt the butter in a large skillet and saute the
   mushrooms, zucchini, onions, and garlic until tender but not browned.
   3) Put the saute vegetables in the container of an electric blender
   or food processor and whirl or process until smooth. Scrape into a
   bowl. 4) Add the cooked rice, eggs, nuts, parsley, wheat germ, sage,
   basil, thyme and pepper. Transfer into an oiled 9x5x3 inch loaf pan
   and bake in a 375F oven for 30 minutes. 5) Cool, remove from pan, and
   chill. Serve in 1/4 thick slices on lettuce leaves with sour
   pickles. From the New York Times New Natural Foods Cookbook
  
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