Cook the wild rice until tender according to package directions. Drain of any excess liquid and set aside.
Melt the butter in a dutch oven or large saute pan over medium-high heat. Add the mushroom, onion, and celery and cook, stirring occasionally, until softened and any moisture from the vegetables has evaporated, about 15 minutes.
Add the garlic, thyme, oregano, parsley, 1 tsp salt, and 1/2 tsp pepper. Stir to combine and cook until fragrant, about 10 seconds. Transfer mixture to a large mixing bowl and allow to cool for about 10 minutes.
Stir in the cooked rice, nuts, eggs, and cheese. Cover and refrigerate for at least 2 hours to allow flavors to meld.
Remove the mixture from the fridge and preheat the oven to 350°F.
Line a 9x5 loaf pan with parchment paper or foil. Transfer the mixture to the loaf pan, press down and spread evenly into the pan.
Bake in the preheated oven for 1 hour or until loaf is firm.
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