Rice Nut loaf

Rice Nut loaf

Ingredients

3 cups cooked white rice , green rice or brown

1 cup finely chopped fresh Italian (flat-leaf) parsley

3/4 cup nondairy cheddar cheese shreds (we used Daiya brand)

1/3 cup chopped white onion cone #2

1/4 cup chopped green bell pepper

1 clove garlic, minced

1 cup finely chopped hazelnuts

1 cup chopped almonds or brazil nuts

2 tablespoons chia or flax seed ground

3 tablespoons water

1 cup almond milk

3 T. Oil

1 1/2 teaspoons salt

1/2 teaspoon seasoned salt

1/2 teaspoon freshly ground black pepper

Juice and grated zest of 1 lemon

1/8 teaspoon paprika (for garnish)

Instructions

Preheat oven to 350 degrees. Coat  Bake and roast pan 9-by-13-inch baking dish with oil

In a large mixing bowl, combine cooked rice, nuts,parsley, nondairy cheese, onion, bell pepper and garlic. In a separate bowl, whisk together flax and 3 tablespoons water. Then whisk in coconut milk, oil, salt, seasoned salt, black pepper, Accent (if using), lemon juice and zest. Add to the rice mixture and toss until well mixed.Transfer to the baking dish, sprinkle top with paprika, and bake for 45 minutes, or until it's bubbly and as firm as a soft custard