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Categories:
ground walnuts rice parsley eggs oil stalks celery onions green pepper tomatoes bay leaves garlic ground thyme salt cheese
Viewed: 59 - Published at: 6 years agoIngredients
- 1 cup ground walnuts
- 2 cups rice, cooked half done
- 12 bunch parsley, chopped
- 2 eggs, beaten
- 4 tablespoons oil
- 2 stalks celery
- 4 onions, chopped
- 1 green pepper, seeded and chopped
- 1 (20 ounce) can tomatoes
- 3 bay leaves
- 2 garlic cloves
- 1 teaspoon ground thyme
- salt and pepper
- 12 lb cheese, shredded (cheddar is especially good)
Method
- Preheat oven to 350F.
- Grind walnuts in food processor until they resemble large crumbs.
- Add rice, parsley and eggs, set aside.
- In a saucepan, saute celery, onions and pepper in the oil.
- When soft, but not brown, add the tomatoes with juice, the bay leaves, garlic and spices.
- Simmer gently for five minutes.
- Remove bay leaves, add the rest to the food processor.
- Blend everything well.
- Pour into greased loaf pans or baking dishes, sprinkle with cheese and bake for 45 minutes.
- You can prepare this the day before up to adding the egg.
- The next day, add egg, sprinkle cheese and bake!
- Also enjoy cold in a sandwich with mayo and lettuce.
