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Cheese and Nut Loaf

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Cheese and Nut Loaf

 

Serves 6 to 8

 

 

2 tablespoons unsalted butter, plus more for pan

1/2 ounce dried porcini mushrooms

1 1/2 cups walnuts

1/2 cup cashews

1 yellow onion, finely chopped (1 cup)

2 teaspoons minced garlic (2 cloves)

3 ounces shiitake mushrooms, finely chopped (1/2 cup)

 

1 1/2 cups cooked brown rice, (or 1 cup dry rice)

2 tablespooons chopped fresh flat-leaf parsley

1 tablespoon chopped fresh marjoram

2 teaspoons chopped fresh thyme

1 teaspoon chopped fresh sage leaves, plus more for

garnish

4 large eggs, lightly beaten

12 ounces Gruyère cheese, grated on the large holes

of a box grater

1 cup (8 ounces) cottage cheese

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

 

1. Heat oven to 350º. Butter a 9 1/2-by-4 1/2-by-2

1/2 inch 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.

 

2. 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°.

 

3. 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, Gruyère, cottage cheese,

salt, and pepper.

 

4. 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.

 

 

 

=====

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Parade Exodus 20:8-11 & Hebrews 4:9

 

 

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