Serves about 8
What You Need
9 inch loaf pan
1 1/2 cups walnuts
1/2 cup cashews
1 yellow onion
3 cloves garlic
3 ounces shiitake mushrooms
3 ounces baby bella mushrooms
2 tablespoons chopped fresh flat-leaf parsley
1 teaspoon dried marjoram
1 teaspoon dried thyme
1 teaspoon dried sage
1 1/2 cups cooked brown rice
4 large eggs
12 ounces Swiss cheese, grated
1 cup cottage cheese
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 tablespoons olive oil
What To Do
1 If you don’t have leftover cooked rice on hand, cook the brown rice according to the package instructions (we combined 1 cup short grain brown rice with 2 cups water, brought to a boil, and simmered for 50 minutes).
2 Preheat the oven to 375°F.
3 Place 1 1/2 cup walnuts and 1/2 cup cashews on a baking sheet and toast for about 8-10 minutes, until lightly browned. Allow to cool.
4 Meanwhile, finely chop the onion and mince the 3 cloves garlic. Clean and finely chop the mushrooms. Finely chop the 2 tablespoons fresh parsley. When the nuts have cooled, finely chop them with a knife or in a food processor.
5 In a saute pan, heat about 2 tablespoons olive oil. Add the onion and garlic and cook until translucent, about 3 minutes. Add the mushrooms, 1 teaspoon marjoram, 1 teaspoon thyme, and 1 teaspoon sage. Cook about 5 minutes, until the mushrooms are golden. Transfer to a large bowl.
6 In a small bowl, lightly beat together 4 eggs.
7 In the large bowl, combine the onion and mushroom mixture with the toasted walnuts and cashews, parsley, 1 1/2 cups cooked rice, 1 cup cottage cheese, 12 ounces Swiss cheese, beaten eggs, 1 teaspoon salt, and 1/2 teaspoon freshly ground pepper.
8 Butter a 9 inch loaf pan, line bottom with parchment paper, and butter it again. Pour the mixture from the large bowl into the pan.
9 Bake 1 hour until golden brown. Let cool in pan for 20 minutes, then invert loaf and remove from pan. Serve warm.
Courtesy of http://www.acouplecooks.com/2010/12/vegetarian-nut-loaf/