LIGHT LOAF
This recipe is from the North American Vegetarian Society’s booklet: “Vegetarianism—Tipping the Scales for the Environment.”

2 C. cooked brown rice
¼ C. walnuts
1 tsp. vegetable oil
2 small stalks celery, chopped
1 med. onion, diced
¼ C. minced parsley
¾ C. whole wheat bread crumbs
¼ C. quick oats
½ C. water
1 Tbsp. soy sauce
¼ tsp. each: basil, oregano, and garlic powder

1. Process walnuts in blender.
2. Sauté the celery, parsley and onions in oil in a non-stick pan. Add water, a spoonful at a time, if needed to prevent sticking. Cooking until parsley wilts a little bit and onions are translucent. Process in blender.
3. Add walnuts, vegetables and rest of ingredients to the rice. Mix.
4. Place in an oiled glass casserole dish. Dot top with margarine if desired. Bake at 350 for 30 minutes. Serve with Walnut Parsley Gravy (see recipe in “Gravy & Sauce” section).

Yield: 4 servings