Preheat the oven to 375 degrees. Lightly butter or spray a loaf pan, then line the bottom with waxed paper or parchment paper, and lightly butter or spray it again.
Toast walnuts and cashews on a baking sheet (or you could use a hot, dry skillet set on medium heat and stir constantly) until lightly browned, about 10 minutes. Let cool. Chop fine with a food processor or sharp knife.
Melt butter in a sauce pan over medium heat. Add the onion and cook until translucent. Add all mushrooms and cook until browned and any liquid from the mushrooms has reduced by half. Stir in the cooked rice, nuts, chopped herbs, eggs, cheese, cottage cheese, minced garlic, salt, and pepper.
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. The loaf should be firm when you gently shake the pan. Let the loaf cool in the pan for 10 minutes, then run a knife around the edge of the loaf and invert onto a serving plate and remove the paper.
Serve with Herb Bechamel sauce or a mushroom sauce, if desired.
Serve as a main course or use as a filling for stuffed peppers or cabbage; make sandwiches with the leftovers. Serve with a light, brothy soup and salad or simple steamed vegetables.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (56g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 59 (63%)|
|Amt Per Serving||% DV|
|Total Fat 6.5g||9 %|
|Saturated Fat 2.4g||12 %|
|Monounsaturated Fat 2.7g|
|Polyunsanturated Fat 0.8g|
|Cholesterol 69mg||21 %|
|Sodium 388.9mg||13 %|
|Potassium 100.7mg||3 %|
|Total Carbohydrate 4.2g||1 %|
|Dietary Fiber 0.6g||2 %|
|Sugars, other 3.7g|
|Protein 5.3g||8 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 94
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