Cheese & Nut Loaf Recipe

Name: Cheese & Nut Loaf
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups walnuts; 1/2 cup cashews; 1 1/2 cups cooked brown rice; 2 tablespoons unsalted butter; 1 medium yellow onion, chopped fine; 1/2 cup mushroom, chopped fine; 1 ounce dried porcini mushrooms, soaked in hot water for 20 minutes, then drained and chopped; 2 tablespoons chopped fresh flat-leaf Italian parsley; 2 teaspoons chopped fresh thyme or 1/2 teaspoon dried thyme; 1 tablespoon fresh marjoram or 1 teaspoon dried marjoram; 1 teaspoon chopped fresh sage or 1/2 teaspoon dried sage; 2 garlic cloves, minced very fine; 4 large eggs, beaten; 9 ounces cheese, grated; 1 cup cottage cheese; 1 teaspoon salt; fresh ground black pepper

Servings: persons

1 1/2 cups walnuts
1/2 cup cashews
1 1/2 cups cooked brown rice
2 tablespoons unsalted butter
1 medium yellow onion, chopped fine
1/2 cup mushroom, chopped fine
1 ounce dried porcini mushrooms, soaked in hot water for 20 minutes, then drained and chopped
2 tablespoons chopped fresh flat-leaf Italian parsley
2 teaspoons chopped fresh thyme or 1/2 teaspoon dried thyme
1 tablespoon fresh marjoram or 1 teaspoon dried marjoram
1 teaspoon chopped fresh sage or 1/2 teaspoon dried sage
2 garlic cloves, minced very fine
4 large eggs, beaten
9 ounces cheese, grated
1 cup cottage cheese
1 teaspoon salt
fresh ground black pepper

1
Preheat oven to 375u00b0F Butter a loaf pan and line the bottom of the pan with parchment paper, then butter it again.
2
Toast walnuts and cashews on a baking sheet (or you could use a hot, dry skillet set on medium and stir constantly) until lightly browned, about 10 minutes. Let cool. Chop fine with knife, (I used the food processor).
3
Melt butter in a saute pan over medium heat. Add the onion and cook until translucent. Add mushrooms and cook until they're browned and any liquid from the mushrooms has reduced by half. Stir in the cooked rice, the nuts, chopped herbs, eggs, cheese, cottage cheese, minced garlic, salt, and pepper.
4
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. It should be firm when you shake the pan. Let cool in pan 10 minutes, then run a knife around the edge of the loaf and invert onto a serving plate. Serve with Herb Bechamel sauce or a mushroom sauce.

1196

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 1/2 cups walnuts, 1/2 cup cashews, 1 1/2 cups cooked brown rice, 2 tablespoons unsalted butter, and more.

Yes, Cheese & Nut Loaf falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Cheese & Nut Loaf

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions