1/2 c. chopped onion
1/2 c. finely chopped celery
1 clove garlic, minced or pressed
2 tbsp. butter
2 tbsp. all-purpose flour
1/2 tsp. dried thyme
1/2 tsp. marjoram leaves
1 1/4 c. vegetable broth (McKays seasoning)
1 1/2 c. cooked brown rice
1 1/2 c. finely chopped walnuts
2 beaten eggs (substitute)
1/4 c. chopped parsley
1/2 c. whole wheat bread crumbs
Tomato slices, grated Parmesan cheese & sliced celery, optional

Saute onions, celery and garlic until soft. Celery can be a little crunchy. Stir in flour, cook for 1 minute. Add spices. Slowly stir in broth. Cook until thickened, cool. Stir in rice, walnuts, egg substitute, parsley and crumbs, combining well. Spread into buttered loaf pan. Bake at 350 degrees for 45-50 minutes. Garnish with sliced tomatoes, grated Parmesan cheese and celery, if you wish.