Auntie Lynn'S Cheese And Nut Loaf

• 1 1/2 cups brown rice
• 1 1/2 cups walnuts
• 1/2 cups cashews
• 1 medium yellow onion
• 2 Tablespoons butter
• Salt
• 2 cloves garlic, finely chopped
• 1/2 cup mushrooms, wiped clean and chopped
• 1/2 to 1 ounce dried shitake or porcini mushrooms, soaked for 20 minutes in hot water and chopped
• 2 Tablespoons parsley, chopped
• 2 teaspoons thyme
• 1 tablespoon marjoram
• 1 teasopoon sage
• 4 eggs, beaten
• 1 cup cottage cheese
• 9-12 ounces cheese, grated (use a variety of cheeses, whatever you have)
• Pepper

1. Preheat oven to 350. Cook the rice. Roast the nuts in the oven for 5-7 minutes, then chop finely.
2. Cook onion in butter over moderate heat until transparent, then season with salt, add garlic, chopped mushrooms, dried mushrooms and herbs. Cook until the mushroom liquid is reduced. Combine this mixture with rice, nuts, cottage cheese and grated cheese. Season to taste with pepper and salt. Add the eggs.
3. Lightly butter a loaf pan, line with waxed paper or parchment paper. Fill the pan and bake the loaf at 375 until the top is golden and rounded, about 1 to 1 1/2 hours. The loaf should be firm when you shake the pan.
4. Let the loaf sit 10 minutes before turning it out onto a serving plate, take off the paper. Serve with Wild Mushroom Sauce.
5. This is a richly flavored, filling dish, so serve with light foods (steamed vegetables, soup, salad)
6. Serve with cabernet sauvignon.

brown rice, walnuts, cashews, yellow onion, butter, salt, garlic, mushrooms, porcini mushrooms, parsley, thyme, marjoram, sage, eggs, cottage cheese, cheese, pepper

Taken from www.epicurious.com/recipes/member/views/auntie-lynns-cheese-and-nut-loaf-1248761 (may not work)