Walnut and Rice Roast

This is a great vegetarian, budget meal that I have made for years from my old $55 a week cook book by Cynthia and Peter Mayne.

the gravy looks a little sick, but it was actually delicious

Combine in a bowl
50g chopped Walnuts
95g rice (cook till tender about 20 minutes) or l l/12 cups cooked left over rice
1 medium onion chopped
75 g breadcrumbs soaked in 3/4 cup milk
2 eggs
3 tablespoons chopped parsley

mix together and pour into greased oven proof dish
bake for 30 - 40 minutes till golden
serve with hot with gravy

Gravy
Dry fry two tablespoons floor in a frypan on a medium heat till it starts to turn brown (it burns very quickly so keep an eye on it)
add water while stirring to avoid lumps until you have the consistancy you require
add salt and pepper as desired
1 tspn stock powder
also good with parsley, worcestershire sauce or soy sauce added