Instructions: Preheat oven to 350 degrees. Combine rice, water and 1/2 teaspoon salt in a saucepan; bring to boil over high heat. Cover. Lower heat. Simmer 35 minutes.

Remove from heat and let stand, covered, for 20 minutes. Meanwhile, shred zucchini and place in large sieve or colander over medium-sized bowl. Add remaining salt and let stand 30 minutes while rice cooks. With back of wooden spoon, press liquid from zucchini until dry.

Beat eggs in a large bowl; add zucchini, mixing well. Add rice, green onion, walnuts, sage, thyme and pepper. Mix well to moisten thoroughly, using hands if necessary.

Spoon mixture into a buttered 8 1/2 inch by 4 1/2 inch glass or aluminum baking dish. (Do not use tin because it will discolor loaf.) Spread evenly in pan; cover with aluminum foil.

Bake 45 minutes. Remove foil and continue baking 10 minutes more. Remove from oven to wire rack. Let stand 15 minutes. Run a small, sharp pointed knife around edges of pan to loosen loaf; place serving dish on top and invert loaf onto dish.

While loaf rests, make sauce. Melt butter in a saucepan. Stir in cornstarch, mustard and salt; continue stirring over medium heat until frothy. Remove from heat. Gradually add milk, stirring with a wire whisk until smooth. Return to heat. Cook over low heat, stirring constantly until mixture thickens. Add cheese; continue to cook until cheese melts. Stir in buttermilk. Spoon some sauce over loaf; pass remaining sauce at table. Garnish loaf with whole walnuts if desired.

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