Name: Mushroom-Walnut Loaf (Garden Loaf) recipe
Ingredients: 3 ½ cups cooked brown rice;6 eggs, beaten;4 cups shredded Cheddar cheese;2 ½ cups sliced fresh mushrooms;1 ½ cups chopped raw walnuts;¾ cup finely chopped onion;1 ½ tablespoons tamari;1 ½ teaspoons garlic powder

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Ingredients

3 ½ cups cooked brown rice 6 eggs, beaten 4 cups shredded Cheddar cheese 2 ½ cups sliced fresh mushrooms 1 ½ cups chopped raw walnuts ¾ cup finely chopped onion 1 ½ tablespoons tamari 1 ½ teaspoons garlic powder

Nutrition Info

357.9 calories carbohydrate: 17.6 g cholesterol: 132.5 mg fat: 25.3 g fiber: 2.3 g protein: 17 g saturatedFat: 9.7 g servingSize: - sodium: 396.6 mg sugar: 1.4 g transFat: : - unsaturatedFat: : -

Directions

Preheat the oven to 350 degrees F (175 degrees C).
Combine cooked rice, beaten eggs, Cheddar cheese, mushrooms, walnuts, onion, tamari, and garlic powder in a large bowl and mix well. Pour into a 9x13-inch baking pan.
Bake in the preheated oven until set, about 45 minutes.

Recipe Yield

12 servings

Recipe Note

I cook the brown rice with a little toasted sesame oil to give it a nutty flavor. I love this recipe. It freezes well and easily reheats. Sometimes I add cooked sausage to the recipe, if I feel like having some meat that week. Otherwise, it's a hearty, satisfying recipe. Serve with mushroom-walnut gravy or my favorite savory sauce.

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