Recipe by MooninAries Awakening
"This is a gluten-free favorite at retreats year around. Try this warm with onion gravy, mashed rutabaga, and sauteed green beans."
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1 1/2 cups
sweet yellow onion, finely chopped
1 (6 ounce) package
baby bella mushrooms, chopped
shredded Swiss cheese
1 1/2 cups
cooked wild rice
large eggs, lightly beaten
chopped fresh parsley
freshly ground black pepper
This is a very versatile and forgiving recipe, as well as delicious. Before anyone jumps on me for rating a recipe I did not follow exactly, the day I made this we had 40-50mph winds, so I was not about to go out to the store...I made this with what I had on hand, and it was WONDERFUL. I plan on making it per the recipe in the future, but here goes...did not have walnuts so used pecans/almonds...used peeled, cubed, sauteed eggplant instead of the mushroom, used cream cheese thinned with a bit of heavy cream instead of the cottage cheese, and finally a cheese blend in place of the swiss. I halved the recipe and it made 2 small loaves. Served it with a onion gravy...WE LOVED IT! Like I said, this is a very forgiving recipe so don't be afraid to explore some substitutions...it works!
I cut this to 1/4 of the recipe because I had no idea what I was in store for except for the fact that I like every ingredient called for! My biggest issue was finding the right size baking dish, and I didn't really find it. You'll see from my photo that it was very flat. But it is really good. The only substitution I made was to use a mix of Swiss and gruyere cheese. My cooking time was down to half because of the thickness of this. I will look forward to having more of this, as I DO have leftovers! Supreme, indeed, awakeninggoddess66! Thanks!
I know you're trying to imagine how this tastes, it tastes delicious. People who aren't adventurous with food may not like it, but it's perfect for vegetarians and gluten-frees looking for something different.
I use Allrecipes all the time and joined because of this recipe. It was wonderful, an amazing vegetarian addition to our Thanksgiving.
I used cooked red quinoa instead of brown rice for more nutrition, and 10 oz of Parrano cheese rather than swiss because I had it on hand. I also let it cool in the pan as I was in the middle of cooking many dishes. I have a feeling this recipe is pretty forgiving because it came out wonderfully.
I cut about 11 slices, and it came out to 361 calories each, 13 carbs, 17 grams protein, and 27 grams fat.
I will definitely make it again!
I am not vegetarian, I just thought this looked really good. My friend made it and raved, so then I made it. WOW! One of the best recipes I have found on the site (and I use the site a couple times a week). Holds together beautifully, great texture and flavor. A must try!
* Percent Daily Values are based on a 2,000 calorie diet.
Nut Loaf Supreme
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 331
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