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| Nut Loaf Supreme |
"This is a gluten-free favorite at retreats year around. Try this warm with onion gravy, mashed rutabaga, and sauteed green beans."
Ingredients :
- 1 1/2 cups walnuts
- 1/2 cup pecans
- 2 tablespoons olive oil
- 1 small sweet yellow onion, finely chopped
- 3 cloves garlic, minced
- 1 (6 ounce) package baby bella mushrooms, chopped
- 1 teaspoon dried marjoram
- 1 teaspoon dried sage
- 1 teaspoon dried thyme
- 12 ounces shredded Swiss cheese
- 1 1/2 cups cooked wild rice
- 1 cup cottage cheese
- 4 large eggs, lightly beaten
- 2 tablespoons chopped fresh parsley
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
Instructions :
| Prep : 20M | Cook : 8M | Ready in : 1H50M |
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- Preheat oven to 375 degrees F (190 degrees C). Butter a 9x5-inch loaf pan.
- Put walnuts and pecans in a resealable bag and seal; crush nuts using a rolling pin.
- Heat olive oil in a skillet over medium heat; cook and stir onion and garlic in the hot oil until onion is translucent, about 3 minutes. Add mushrooms, marjoram, sage, and thyme; cook and stir until mushrooms are golden, about 5 minutes. Transfer mushroom mixture to a large bowl.
- Stir crushed walnut mixture, Swiss cheese, wild rice, cottage cheese, eggs, parsley, salt, and pepper into mushroom mixture until evenly mixed. Pour mixture into the prepared loaf pan.
- Bake in the preheated oven until loaf is golden brown, about 1 hour. Let loaf cool in pan for about 20 minutes before inverting pan and removing loaf.
Notes :
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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