*  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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