Cheese and Nut Loaf

This flavourful, protein-rich vegetarian dish is made with walnuts, cashews, shiitake mushrooms, brown rice, Gruyere cheese, cottage cheese, and fresh herbs. Enjoy it as leftovers or in a sandwich spread with cranberry sauce. This dish can made with leftover brown rice.

2 Tbsp. butter, plus more for pan
½ oz dried porcini mushrooms
1½ cups walnuts
½ cup cashews
1 yellow onion, finely chopped (1 cup)
2 tsp. garlic, minced (2 cloves)
3 oz shiitake mushrooms, finely chopped (½ cup)
1½ cups brown rice, cooked (or 1 cup dry rice)
2 Tbsp. fresh flat-leaf parsley, chopped
1 Tbsp. fresh marjoram, chopped
2 tsp. fresh thyme, chopped
1 tsp. fresh sage, leaves, chopped, plus more for garnish
4 large eggs, lightly beaten
12 oz Gruyère cheese, grated on the large holes of a box grater
1 cup (8 oz) cottage cheese
1 tsp. sea salt
½ tsp. black pepper, freshly cracked

Preheat oven to 350°F (175°C).

Butter a 9½x4½x2½” loaf pan, line bottom with parchment paper, and butter again; set aside. Place dried porcini in a small bowl; add boiling water to cover.

Let soak 20 minutes; drain, finely chop, and set aside.

Toast walnuts and cashews on a baking sheet until lightly browned and fragrant, about 10 minutes. Let cool. Finely chop with a sharp knife, or in the bowl of a food processor, set aside. Increase oven heat to 375°F.

Melt butter in a sauté pan over medium heat. Add onion and garlic; cook until translucent, about 3 minutes. Add shiitake mushrooms and the reserved porcini; cook, stirring constantly, until all the mushrooms are golden, about 5 minutes.

Transfer to a large bowl. Stir in rice, the toasted nuts, parsley, marjoram, thyme, sage, eggs, Gruyere, cottage cheese, salt, and pepper.

Pour mixture into prepared pan, and bake until golden brown and firm to the touch, about 1 hour. Let cool in pan 20 minutes, then invert loaf, and remove from pan. Serve hot or warm, garnished with sage leaves.

Makes 6-8 servings.