FRUIT HARVEST LOAF
Precook your brown rice. Measured out 5 cups of water, 1 tsp. of salt and bring to a boil. Once boiling add 2 cups of long grain brown rice. Bring back to a boil and then lower to a simmer. Cook for 1 hour and then turn off the heat and let sit on the burner for at least another 15 minutes.
Put the following in a food processor and mix until crumbed:
Put this in a bowl and add 4 cups of cooked rice. Mix together.
Then put the following in a blender and blend:
Add this blended mixture to your bowl and mix together. Set aside.
In a sauce pan put the following and sauté for 5 minutes:
Add the sauteed mixture and seasonings to the bowl and mix well:
Place in a 10 ½ x 15 ½ casserole dish and cover.
Preheat oven to 350°.
Once the oven reaches temperature, place the casserole dish in and bake for 45 minutes. Then uncover and bake an additional 20-25 minutes.
Precook your brown rice. Measured out 5 cups of water, 1 tsp. of salt and bring to a boil. Once boiling add 2 cups of long grain brown rice. Bring back to a boil and then lower to a simmer. Cook for 1 hour and then turn off the heat and let sit on the burner for at least another 15 minutes.
Put the following in a food processor and mix until crumbed:
- ¾ cup pecans
- ¾ cup walnuts
- 1 ⅔ cups bread crumbs
Put this in a bowl and add 4 cups of cooked rice. Mix together.
Then put the following in a blender and blend:
- 2 cups of cooked butternut squash
- 1 ½ cups of water
Add this blended mixture to your bowl and mix together. Set aside.
In a sauce pan put the following and sauté for 5 minutes:
- ⅓ cup dried onion flakes
- 1 ½ tsp. dried minced garlic
- ⅓ cup water
Add the sauteed mixture and seasonings to the bowl and mix well:
- 1 heaping tsp. Italian seasoning
- ½ heaping tsp. sage
- 1 heaping tsp. basil
- 1 tsp. salt (adjust to taste)
Place in a 10 ½ x 15 ½ casserole dish and cover.
Preheat oven to 350°.
Once the oven reaches temperature, place the casserole dish in and bake for 45 minutes. Then uncover and bake an additional 20-25 minutes.