1 cup cooked brown rice 1 cup creamy peanut butter 1 medium onion fine chopped 1/2 cup minced celery 6 saltine crackers crumbled fine 2 eggs 1 can condensed tomato soup undiluted 2 tablespoons oil 1/2 teaspoon sage salt and pepper, to taste
Mix all by hand very well in a bowl. Place in a greased 8 inch square pan.
Bake at 350 degrees F for 45 minutes or until firm to touch. Cool slightly and carefully cut out square pieces from pan. Firms up better when cold and may be reheated.
serve with a vegetarian brown gravy, and mashed potatoes
I saw this recipe on a vegetarian group; tried the recipe and loved it. If you love peanut butter, I am sure you will enjoy this recipe !
Really unique recipe. Sounded unusual but I was up for the challenge. It really is good. You do have to like peanut butter because the flavor does stay with it but it has lots of good flavor from the tomato soup too.