Based on a recipe from The Greens Cook Book (a long-time favorite), how have I never made this before? I didn't know it's what was missing on our holiday table. It took Tribute Pizza (another favorite) sharing how it's their favorite on the holiday table for me to seek the recipe out and adapt it:
3/4 c brown basmati rice, cooked3/4 c walnuts or pecans, toasted
1/4 cup cashews, toasted
1/2 yellow onion, diced
1 T butter
sea salt
1 large garlic clove, minced
1/2 oz dried porcini mushrooms, soaked for 20 minutes in hot water
1 T fresh flat parsley leaves, chopped
1 t fresh thyme leaves, chopped
1/2 T fresh marjoram or rosemary leaves, chopped
1/2 t fresh sage leaves, finely chopped
1/2 c cottage cheese
6 oz grated cheese (gruyere, asiago, jarlsberg or your favorite cheese blend)
Cook the rice (or reuse leftovers). Finely chop the nuts. Chop the soaked mushrooms and reserve the liquid for a later use.
Saute the onions in butter until translucent, season with salt and add the garlic, mushrooms, and herbs. Cook until any liquid released from the mushrooms is reduced. Remove from heat and allow to cool a bit. Add nuts, rice, cheeses, egg, and pepper and mix to combine. Pack into a small, buttered loaf pan and bake uncovered for about an hour at 375 degrees, until crusty and golden. Allow to cool slightly to set before serving.
Serve with mushroom gravy or onion sauce. It would also make a great neatloaf or veggie patty!
Double the recipe to bake in a standard loaf pan.
4-6 servings
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