Tomato-Rice Loaf                  
                           Serves 4


2 Cups Brown Rice, Cooked
1 Medium Tomato
1 Small Onion
1 Stalk Celery
1 Cup Soymilk
½ Cup Whole Wheat Bread Crumbs
1 Tbsp. Sunflower Oil
1 tsp. Granulated Garlic
Marinara Sauce, optional
Sprig of Parsley
Oil For Pan


Cook 1 Cup Brown Rice in 2 Cups of boiling water.  
Simmer, covered for 40 minutes.
Preheat oven to 350 degrees.
Chop onion, celery, tomato and parsley.
Sauté them in oil until the onions become transparent.
Add the garlic, bread crumbs, soymilk, and cooked rice
to the skillet.  Mix well.  Oil loaf pan.  
Pour mixture into pan, Top with
Marinara Sauce,
and bake for 30 minutes.
Serve with steamed, leafy green vegetables.