Entrees -- Guyere And Nut Entree

The following recipe is adapted from "The Greens CookbooK" by Deborah Madison. Gruyere and Nut Entree 12 servings 1 1/2 cups water

3/4 cup brown rice

1 3/4 teaspoons dried sage leaves, divided

1 1/2 teaspoons dried marjoram, divided

1 1/4 teaspoons dried thyme, divided

1 teaspoon salt, divided

1/2 teaspoon freshly ground black pepper, divided

1/8 teaspoon cayenne pepper

2 cups walnuts

1 cup pecans

1/2 ounce dried mushrooms

2 tablespoons vegetable oil spread, divided

8 large mushrooms, cleaned, trimmed and thinly sliced

1 small red bell pepper, seeded and finely chopped

4 tablespoons finely chopped parsley, divided

1 medium onion, peeled and finely chopped

2 medium cloves garlic, peeled and minced

1 1/2 cups small-curd cottage cheese

6 eggs

3 cups coarsely grated Gruyere cheese

1. Bring the water to a boil in a medium saucepan. Stir in the rice, 1/4 teaspoon each sage, marjoram, thyme, salt and pepper, and the cayenne. Bring back to a boil, reduce the heat to medium-low and cover. Cook the rice until the water has been absorbed, about 35 minutes. Transfer to a bowl and cool. Refrigerate; this can be done 2 days in advance.

2. Put the walnuts and pecans in a large baking pan and toast in a preheated 350-degree oven about 10 minutes; stir occasionally. Cool and chop finely by hand. This can be done 2 days in advance.

3. Soak the dried mushrooms in hot water for 20 minutes, or until softened. Drain and chop finely. Melt 1 tablespoon vegetable-oil spread over medium heat in a large skillet. Saute the dried and fresh mushrooms with the red pepper until softened, about 5 minutes. Stir in 1/4 teaspoon each marjoram, thyme and salt, and 1 tablespoon parsley; set aside.

4. Melt the remaining tablespoon vegetable oil spread. Saute the onion and garlic 5 minutes. Put the cottage cheese and eggs in a food processor; process just until smooth. Add the rice, nuts, onions, 1 1/2 teaspoons sage, 1 teaspoon marjoram, 3/4 teaspoon thyme, 1/2 teaspoon salt, 1/4 teaspoon pepper, Gruyere and remaining 3 tablespoons parsley.

5. Pack half of this mixture into a 3-quart casserole that has been lightly oiled. Spread the mushroom mixture on top; spread the remaining nut mixture over the mushrooms. Cover and refrigerate; this can be done 1 day in advance. Uncover and bake in a preheated 350-degree oven about 1 1/4 to 1 1/2 hours, or until done in the center. Serve with the Mushroom-Sherry Sauce (recipe follows).

Data per serving Calories 450 Protein 20g Fat 34g Carbohydrates 19g Sodium 442mg Saturated fat 9g Monounsaturated fat 12g Polyunsaturated fat 11g Cholesterol 142mg