Created by Chef Tuesday Eastlack Yield: One loaf pan, 8 servings Ingredients: 1 ½ cups Cooked brown rice 1 ½ cup Walnuts ½ cup Cashews 1 large Onion, diced 2 TB Butter 2 cloves Garlic, minced 1 cup Mushrooms, sliced 2 tsp Thyme 2 tsp Sage 4 Eggs, beaten 1 cup Cottage cheese 1 cup (8 oz.) Grated cheese (Cheddar or Jack or Colby, etc.) Instructions: 1. Preheat oven to 350°. 2. It’s best to have the brown rice pre-cooked - but if not, begin to cook the rice first. Bring 3 cups water and rice to a boil. Reduce heat and cover for about 30 minutes or until all water is absorbed – do not stir. 3. Toast the nuts in the oven on a cookie sheet or in a baking pan for about 5 minutes, or until fragrant, then chop . 4. Sautee the onion in butter for 5 minutes, then add the mushrooms, garlic and herbs. Cook for another 5 minutes or so. 5. In a large bowl, combine all ingredients. Season with salt and pepper to taste. 6. Grease a loaf pan. Fill loaf pan with mixture and pat down. 7. Bake at 350 degrees for about an hour. Nutritional Information (per serving): Calories 439 kcal Sodium 354 mg Total Fat 33 g Carbohydrate 20 g Saturated Fat 11 g Dietary Fiber 3 g Trans Fat: N/A g Vitamin A 554 IU (11% DV) Cholesterol 145 mg Vitamin C 2 mg (3% DV) Protein 20 g Calcium 257 mg (26% DV)

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