Cashew Rice Loaf

Happy Sabbath, well almost. I have a really yummy loaf in the oven right now, you'll all get to taste it tomorrow.

This comes from the Silver Hills Spa Cuisine book. This was delicious raw so I'm anxious to see how it is cooked.

Cashew Rice Loaf

1 medium cooking onion finely diced

1 cup finely ground raw cashews

1 cup fresh WW bread crumbs

1 cup cooked brown rice

3/4 cup milk ( I used unsweetened silk)

2 Tbsp sodium reduced soy sauce ( used Bragg's amino's)

1 Tbsp dried or minced fresh parsley

1/4 tsp celery salt

1/2 tsp salt or to taste ( I left this out because it seemed plenty salty to me)

Saute onion until translucent. Mix cashew, breadcrumbs, rice and onion together in a bowl. Add wet ingredients and spices. Mixture should hold together slightly when squeezed int eh palm of your hand. Lightly pack in an oiled 8 x 5 x 3 loaf pan and bake at 350 F for approximately 40 min. or until golden brown firm. Rest loaf for 5 min before removing from pant.