1 chopped onion
1 shredded carrot
1 tbsp butter or oil
2 cups finely chopped white mushrooms
4 chopped garlic cloves
1 tsp thyme
1 tsp savory
1 tsp basil
1 tsp sage
1/4 tsp turmeric
2 tbsps red wine
2 cups cooked brown rice
1/2 cup peanuts
1 1/2 cups pecans
1/2 cup ground almonds
1/2 cup blanched almonds
1 cup ricotta
1/2 lb (2 cups) shredded old cheddar cheese
1/4 cup chopped fresh parsley
salt and pepper to taste
Heat butter in frying pan and add the onion, garlic and mushrooms. Cook until soft then add the carrot. Stir in the thyme, savory, basil, sage and turmeric. When you have a little brown forming in the pan, deglaze with the red wine and remove from heat.
Add the nuts to your food processor and chop until it looks like this. I wanted some pieces left big to give the loaf some texture and visual interest.
Have your brown rice cooked and cooled.
Mix the eggs and ricotta together, then stir in the nuts.
And mix in the cooled rice. Now fill the parchment lined loaf pans. I used a 9 X 5 X 3 pan plus and little mini loaf.
Garnish with mushroom and nuts if you like.
Bake for 1 hour in a 350 F oven.
Let rest 10 minutes before cutting to serve.
Or when cooled wrap in foil and chill. When chilled, slice and re-wrap in foil. Heat in a 300 F oven for about 30 minutes.
Adapted from www.thekitchn.com/winter-recipe-classic-vegetarian-nut-loaf