Ingredients

• 1.5 cups walnuts
• 0.5 cups pecans
• 2 tablespoons olive oil
• 1 small sweet yellow onion , finely chopped
• 3 cloves garlic , minced
• 1 , 6 ounce
• 1 teaspoon dried marjoram
• 1 teaspoon dried sage
• 1 teaspoon dried thyme
• 12 ounces shredded Swiss cheese
• 1.5 cups cooked wild rice
• 1 cup cottage cheese
• 4 large eggs , lightly beaten
• 2 tablespoons chopped fresh parsley
• 1 teaspoon salt
• 0.5 teaspoons freshly ground black pepper

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Butter a 9x5-inch loaf pan.
2. 2 Put walnuts and pecans in a resealable bag and seal; crush nuts using a rolling pin.
3. 3 Heat olive oil in a skillet over medium heat; cook and stir onion and garlic in hot oil until onion is translucent, about 3 minutes. Add mushrooms, marjoram, sage, and thyme; cook and stir until mushrooms are golden, about 5 minutes. Transfer mushroom mixture to a large bowl.
4. 4 Stir crushed walnut mixture, Swiss cheese, wild rice, cottage cheese, eggs, parsley, salt, and pepper into mushroom mixture until evenly mixed. Pour mixture into the prepared loaf pan.
5. 5 Bake in the preheated oven until loaf is golden brown, about 1 hour. Let loaf cool in pan for about 20 minutes before inverting pan and removing loaf.

Nutrition per serving