Corn, Squash and Rice Loaves

== Ingredients ==
* 3¾ cup water
* 1½ cup rice, brown, raw
* ⅓ cup margarine, non-dairy
* 2 cup onion, finely chopped
* 1 bell pepper, green or red, diced
* egg replacer to equal 4 eggs
* ½ cup soymilk
* 2½ cup nutritional yeast cheesy sauce
* 1½ cup corn kernels, cooked
* ¼ cup parsley, fresh
* ½ tsp oregano
* ½ tsp dill
* ½ tsp salt
* ½ tsp pepper to taste
* 2 cup zucchini, grated
* 2 cup squash, yellow, grated
* 4 scallions, chopped
* 4 cup broccoli pieces, bite-sized and florets, steamed
* 2 tsp margarine, non- dairy
== Directions ==
# Bring the water to a boil in a heavy saucepan.
# 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.
# Heat the margarine in a large skillet.
# Add the chopped onion and saute over moderate heat until it is translucent.
# Add the diced bell pepper and saute over moderate heat until the onion is golden.
# Remove from heat.
# In a large bowl, combine the egg replacer with the soymilk, nutritional yeast cheesy sauce, corn kernels and herbs.
# Stir in the cooked rice and the onion mixture and mix well.
# Add salt and pepper to taste.
# In the same skillet, combine the grated squashes with just enough water to keep the bottom of the skillet moist.
# Cover and steam until wilted, about five minutes.
# Stir in the scallions.
# Preheat the oven to 350 °F.
# Oil two 9- by 5- by 3-inch loaf pans, preferably glass.
# Assemble as follows: transfer about one-fourth of the rice mixture to each of the loaf pans and pat in.
# Divide the steamed squash evenly between the two loaf pans and pat in over the rice mixture.
# Top each with the remaining rice mixture.
# Sprinkle the tops with bread crumbs.
# Bake for 60 minutes, or until the top and edges are golden and crusty.
# In the meantime, steam the broccoli until bright green and crisp-tender.
# Drain and toss the vegetable with the margarine.
# Once the loaves are done, cool for 10 minutes before slicing loaves into 8 or 10 slices each, allowing for two slices per person.
# To serve, arrange the slices in an overlapping circular pattern on a large platter.
# Place the broccoli in the center.
Category:Vegetarian Recipes
Category:Zucchini Recipes
Category:Nutritional yeast Recipes
Category:Broccoli Recipes
Category:Soy milk Recipes
Category:Corn Recipes
Category:Brown rice Recipes
Category:Green bell pepper Recipes
Category:Red bell pepper Recipes