Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1                cup  pecans -- chopped fine
     3/4           cup  raw brown rice
  1 1/4           cups  grated ricotta cheese
  1                cup  mushrooms -- chopped small
  1                cup  wheat germ
  1              large  onion -- minced
  2             cloves  garlic -- minced
     1/8      teaspoon  cayenne
  1               dash  salt
  2                     eggs -- beaten
                        ***MUSHROOM GRAVY***
  1           teaspoon  olive oil
  1                cup  mushrooms -- thinly sliced
     1/2           cup  whole wheat flour
  1 3/4           cups  water
  1           teaspoon  soy sauce
  2          teaspoons  vegetable broth powder
  1               dash  salt and pepper

Preparation:

Combine all except beaten eggs, mix thoroughly, add eggs and mix again. Pack mixture into a very oiled 9" or 10" baking pan. Bake at 350 for 45 - 55 minutes until firm and nicely browned. Let sit 5 minutes before cutting and serving with hot Mushroom Gravy. Leftovers are fabulous. For Mushroom Gravy: Heat oil/butter and saute mushrooms. Sprinkle on flour and brown by stirring over med. heat. Add remaining ingredients and bring to a low boil. Turn heat to low, stir, cover and let simmer for about 15 minutes or more until thickened. Serve hot over any nut loaf, grain, potatoes. Can be refrigerated or frozen for leftovers, but you may want to thin it out a bit when reheating as it gets very thick.

Nutritional Information:

1599 Calories (kcal); 99g Total Fat; (52% calories from fat); 59g Protein; 142g Carbohydrate; 374mg Cholesterol; 938mg Sodium