Cheese and Nut loaf

From : Deborah Madison -The Greens Cookbook

Ingredients :
1 1/2 cups cooked brown rice
1 1/2 cups of walnuts, roasted
1/2 cup of cashews, roasted
1 medium yellow onion, finely chopped
2 tablespoons of butter or olive oil
Salt, pepper
2 garlic gloves, finely chopped
1/2 cup of mushrooms, wiped cleaned and chopped
1 oz of dried shiitake or porcini mushrooms, soaked in hot water for 20 minutes and chopped
2 tablespoons of fresh parlsey, chopped
2 teaspoons of fresh thyme or 1/2 teaspoon of dried thyme
1 tablespoon of fresh majoram or 1/2 teaspoon of dried majoram
1 bunch of fresh sage, chopped or 1/2 teaspoon of dried sage
4 eggs, beaten
1 cup of cottage cheese
9-12 oz of grated cheese depending on what you like and have on hand and taste good together : gruyère, cheddar, muenster, fontina, jack,...

Preheat the oven at 350 degree. Begin by cooking the rice. Roast the nuts for separated 5-7 minutes and chop them finely.
Cook the onion and dried herbs in butter or olive oil, until translucent, add  fresh mushrooms until liquid start to reduced then add chopped shiitake or porcini mushrooms, garlic and fresh herbs, cook for a 2-3 minutes or until flavor combines. Set aside. Combine rice, nuts, cottage cheese and grated cheese, season with salt and pepper. Combine onion, mushrooms mixture with the the cheese, nuts, rice mixture. Season with salt and pepper.
Line a loaf pan with parchment paper and drop the mixture in. Bake for 1 hour 10 minutes. You can place a foil paper after 45 minutes if you don't want the top to be overcook. If you don't  use a convection oven, time of baking can vary.

I make it every year during Winter. Serve it with a béchamel sauce or just ketchup.