Corn, Squash and Rice Loaves

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  1. Bring the water to a boil in a heavy saucepan.
  2. Stir in the rice, reduce the heat to a simmer, then cover and cook until the water is absorbed, about 35 minutes. This may be done ahead of time.
  3. Heat the margarine in a large skillet.
  4. Add the chopped onion and saute over moderate heat until it is translucent.
  5. Add the diced bell pepper and saute over moderate heat until the onion is golden.
  6. Remove from heat.
  7. In a large bowl, combine the egg replacer with the soymilk, nutritional yeast cheesy sauce, corn kernels and herbs.
  8. Stir in the cooked rice and the onion mixture and mix well.
  9. Add salt and pepper to taste.
  10. In the same skillet, combine the grated squashes with just enough water to keep the bottom of the skillet moist.
  11. Cover and steam until wilted, about five minutes.
  12. Stir in the scallions.
  13. Preheat the oven to 350 °F.
  14. Oil two 9- by 5- by 3-inch loaf pans, preferably glass.
  15. Assemble as follows: transfer about one-fourth of the rice mixture to each of the loaf pans and pat in.
  16. Divide the steamed squash evenly between the two loaf pans and pat in over the rice mixture.
  17. Top each with the remaining rice mixture.
  18. Sprinkle the tops with bread crumbs.
  19. Bake for 60 minutes, or until the top and edges are golden and crusty.
  20. In the meantime, steam the broccoli until bright green and crisp-tender.
  21. Drain and toss the vegetable with the margarine.
  22. Once the loaves are done, cool for 10 minutes before slicing loaves into 8 or 10 slices each, allowing for two slices per person.
  23. To serve, arrange the slices in an overlapping circular pattern on a large platter.
  24. Place the broccoli in the center.