Cheese Nut Loaf, Modified From Greens - cooking recipe

Ingredients

1 1/2 cups cooked brown rice (1 cup dry rice = 3 cups cooked rice, so if doubling the recipe, use 1 cup dry)
1 1/2 cups walnuts
1/2 cup cashews
1 medium yellow onion, finely chopped
2 T. butter
Salt
2 cloves garlic, finely chopped
1 C. mushrooms, mixed (baby bella, shitake, oyster, etc)
2 T. parsley, chopped
2 tsp. thyme leaves, chopped, or 1/2 tsp. dried thyme
1 T. marjoram, chopped, or 1 tsp. dried marjoram
1 tsp. sage, chopped, or 1/2 tsp. dried sage
4 eggs, beaten
1 cup cottage cheese
9 to 12 oz. cheese, grated (use a variety of cheeses Gruyere, cheddars, muenster, Fontina, jack)
Pepper

Preparation

Preheat oven to 375. Cook rice. Chop nuts finely. (Cuisinart is big help with nuts, cheese, onions.) Cook onion in butter over moderate heat until translucent. Season with salt, add garlic, chopped mushrooms, dried mushrooms, herbs. Cook until mushroom liquid reduced. Combine with rice, nuts, eggs, cottage cheese, and grated cheese. Season with black pepper and more salt if needed.
Lightly butter a loaf pan. Fill and bake at 375 until top is golden and rounded, about 1 hour, 15 minutes plus. Loaf should be firm when you shake pan.
Let loaf sit for 10 min before flipping onto serving plate. Serve with roasted red bell peppers and asparagus if desired.