Nutloaf
- 200 g walnuts
- 200 g champignon
- A small onion
- 1 dl cooked rice
- 3 eggs
- 1 dl milk or cream
- 1 dl vegetable stock
- 1 tsp thyme
- 1 tsp rosemary
- salt & pepper
Method
Chop the nuts and the onion. Cut the champignon in small pieces. Cook in a bit of olive oil in a frying pan. Add thyme and rosemary. Add cooked rice. Let it cool for a while. Mix the eggs well with the milk and vegetable stock. Once the nut mixture is somewhat cool, add the egg mixture and mix together. Pour into a tray and cook in the oven at 200 degrees for 30 to 40 minutes. You can sprinkle the top with a bit of grated cheese halfway through.
Serve with boiled or fried potatoes or even mashed potatoes. Also good sliced on rye bread.
You can also use hazelnuts. For additional flavor add selleri, spring onions, garlic, pine nuts. Cover with bread crumbs.