Rice-Pecan Loaf

Servings: 10

4 cups cooked brown rice
1 cup pecan meal
2 cups bread crumbs
1 large onion, chopped fine
2 teaspoons salt
2 Tablespoons nutritional yeast flakes
1 teaspoon garlic powder or 2 cloves garlic, crushed
1 teaspoon oregano
1 teaspoon celery seed
1 Tablespoon basil
1/2 cup non-dairy milk

1. Place all ingredients in a bowl and mix very well.
2. Pack firmly into a sprayed casserole dish OR two sprayed bread pans.
3. Bake at 350 degrees for 45-55 minutes.
4. Serve hot with gravy or sauce of your choice.

Use short-grain brown rice for a loaf that holds its shape the best. You can quickly make bread crumbs in a blender or food processor. If you have a large crockpot (or slow cooker) you can cook 1/2 the recipe packed into a bread pan on high for 4 to 5 1/2 hours. Just put a couple of jar rings under the pan for air circulation and cover the loaf tightly with aluminum foil.