Walnut and wild rice nut roast

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    Walnut and wild rice nut roast

    Walnut and wild rice nut roast

    (23)
    1hr30min


    34 people made this

    About this recipe: A filling vegetarian nut loaf that's packed with walnuts, pecans, wild rice, cheese and herbs. Perfect for a vegetarian main course. Carrot and parsnip mash make an nice accompaniment.

    Ingredients
    Makes: 1 nut loaf

    • 150g walnuts
    • 60g pecan nuts
    • 2 tablespoons olive oil
    • 1 small sweet onion, finely chopped
    • 3 cloves garlic, minced
    • 175g button mushrooms, cleaned and chopped
    • 1 teaspoon dried marjoram
    • 1 teaspoon dried sage
    • 1 teaspoon dried thyme
    • 340g grated Gruyère or Swiss cheese
    • 350g cooked wild rice
    • 225g cottage cheese
    • 4 large eggs, lightly beaten
    • freshly chopped parsley
    • 1 teaspoon salt
    • 1/2 teaspoon freshly ground black pepper

    Method
    Prep:20min  ›  Cook:1hr10min  ›  Ready in:1hr30min 

    1. Preheat oven to 190 C / Gas 5. Lightly butter a 23cm x 13cm (2lb) loaf tin.
    2. Place walnuts and pecans in a plastic resealable bag and seal; crush nuts using a rolling pin.
    3. Heat olive oil in a frying pan over medium heat; cook and stir onion and garlic in the hot oil until onion has softened, 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. Stir crushed walnut mixture, grated cheese, wild rice, cottage cheese, eggs, parsley, salt and pepper into mushroom mixture until evenly mixed. Pour mixture into the prepared loaf tin.
    5. Bake in the preheated oven until nut roast is golden brown, about 1 hour. Let loaf cool in the tin for about 20 minutes before turning it over and removing the nut loaf.
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    Reviews & ratings
    Average global rating:
    (23)

    Reviews in English (23)

    SueTrudgian
    1

    I made this for the first time yesterday as a practice run for a shared Christmas dinner, when my contribution is the veggie option. It is very expensive to make, and the end mixture would have filled THREE 2lb tins. That was OK as I would have been happy to distribute amongst my veggie friends, however I found the loaf not worth the time, effort and cost, so my neighbour's chickens got what was left. Very disappointed.  -  19 Nov 2016

    0

    need to know if the nut roast freezes and can be re heated before i make.  -  21 Dec 2015

    by
    10

    This is a very versatile and forgiving recipe, as well as delicious. Before anyone jumps on me for rating a recipe I did not follow exactly, the day I made this we had 40-50mph winds, so I was not about to go out to the store...I made this with what I had on hand, and it was WONDERFUL. I plan on making it per the recipe in the future, but here goes...did not have walnuts so used pecans/almonds...used peeled, cubed, sauteed eggplant instead of the mushroom, used cream cheese thinned with a bit of heavy cream instead of the cottage cheese, and finally a cheese blend in place of the swiss. I halved the recipe and it made 2 small loaves. Served it with a onion gravy...WE LOVED IT! Like I said, this is a very forgiving recipe so don't be afraid to explore some substitutions...it works!  -  30 May 2014  (Review from Allrecipes US | Canada)

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