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Nut Roast with Wild Rice and Mushrooms
A vegetarian style of meatloaf made up of mixed nuts, wild rice, and cremini mushrooms.
servings: 6
total time: 4 hours
recipe by: Frankie
Ingredients
- 1 cup uncooked wild rice
- 2 TBSP unsalted butter
- 8 ounces mushrooms, finely chopped
- 1 large onion, finely chopped
- 2 ribs of celery, finely chopped
- 2 medium garlic cloves, minced
- 1/2 tsp dried thyme
- 1 tsp dried oregano
- 1 tsp dried parsley
- salt & pepper
- 8 ounces mixed nuts (cashews, almonds, pecans, etc.), roughly chopped
- 3 large eggs, lightly beaten
- 1 cup finely shredded Monterey Jack cheese
Directions
- 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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