Categories: Appetizers, Vegetarian, Rice/grains 
      Yield: 12 servings 
  
--------------------------FORMATTED BY S.GRABOWSKI-------------------------- 
    1/3 c  Raw brown rice                    1/2 c  Finely chopped parsley 
      2 tb Butter                            1/4 c  Wheat germ 
      2 c  Sliced mushrooms                    1 ts Dried sage 
      1 c  Grated zucchini                     1 ts Dried basil 
    1/2 c  Grated onion                      1/2 ts Dried thyme 
      1 lg Chopped garlic clove              1/4 ts Freshly ground pepper 
      1    Egg                                      Lettuce leaves 
  1 3/4 c  Finely ground walnuts,                   Sour pickles 
           Peanuts, or cashews             
  
  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