 |
Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 12 |
|
From the Green's Cookbook Ingredients:
1 1/2 cups walnuts |
1/2 cup cashews |
1 1/2 cups cooked brown rice |
2 tablespoons unsalted butter |
1 medium yellow onion, chopped fine |
1/2 cup mushroom, chopped fine |
1 ounce dried porcini mushrooms, soaked in hot water for 20 minutes, then drained and chopped |
2 tablespoons chopped fresh flat-leaf italian parsley |
2 teaspoons chopped fresh thyme or 1/2 teaspoon dried thyme |
1 tablespoon fresh marjoram or 1 teaspoon dried marjoram |
1 teaspoon chopped fresh sage or 1/2 teaspoon dried sage |
2 garlic cloves, minced very fine |
4 large eggs, beaten |
9 ounces cheese, grated |
1 cup cottage cheese |
1 teaspoon salt |
fresh ground black pepper |
Directions:
1. Preheat oven to 375°F Butter a loaf pan and line the bottom of the pan with parchment paper, then butter it again.
2. Toast walnuts and cashews on a baking sheet (or you could use a hot, dry skillet set on medium and stir constantly) until lightly browned, about 10 minutes. Let cool. Chop fine with knife, (I used the food processor).
3. Melt butter in a sauté pan over medium heat. Add the onion and cook until translucent. Add mushrooms and cook until they're browned and any liquid from the mushrooms has reduced by half. Stir in the cooked rice, the nuts, chopped herbs, eggs, cheese, cottage cheese, minced garlic, salt, and pepper.
4. Spoon the mixture into the prepared pan. Smooth it down until it's level. Bake until golden brown and firm to the touch, about 1 hour. It should be firm when you shake the pan. Let cool in pan 10 minutes, then run a knife around the edge of the loaf and invert onto a serving plate. Serve with Herb Bechamel sauce or a mushroom sauce.
|
|