Nut Loaf Supreme So Tasty

Friday, November 23, 2018

Nut Loaf Supreme

"This is a gluten-loose preferred at retreats yr around. Try this heat with onion gravy, mashed rutabaga, and sauteed inexperienced beans."

Ingredients :

1 half of cups walnuts
1/2 cup pecans
2 tablespoons olive oil
1 small candy yellow onion, finely chopped
three cloves garlic, minced
1 (6 ounce) package toddler bella mushrooms, chopped
1 teaspoon dried marjoram
1 teaspoon dried sage
1 teaspoon dried thyme
12 ounces shredded Swiss cheese
1 half cups cooked wild rice
1 cup cottage cheese
4 large eggs, gently overwhelmed
2 tablespoons chopped fresh parsley
1 teaspoon salt
half teaspoon freshly floor black pepper

Instructions :

Prep : 20M	Cook : 8M	Ready in : 1H50M

Preheat oven to 375 ranges F (190 stages C). Butter a 9x5-inch loaf pan.
Put walnuts and pecans in a resealable bag and seal; overwhelm nuts the usage of a rolling pin.
Heat olive oil in a skillet over medium warmness; cook and stir onion and garlic in the hot oil till onion is translucent, about 3 mins. Add mushrooms, marjoram, sage, and thyme; cook dinner and stir till mushrooms are golden, about five minutes. Transfer mushroom aggregate to a huge bowl.
Stir beaten walnut aggregate, Swiss cheese, wild rice, cottage cheese, eggs, parsley, salt, and pepper into mushroom combination till evenly blended. 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 approximately 20 minutes earlier than inverting pan and doing away with loaf.

Notes :

Reynolds® Aluminum foil can be used to keep food wet, prepare dinner it evenly, and make clean-up less difficult.

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