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Pecan-Rice Casserole Supreme

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    Source: www.hungrymonster.comReport recipe

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    Ingredients Jump to Instructions ↓

    1. 1 cup pecans -- chopped fine

    2. 3/4 cup raw brown rice

    3. 1 1/4 cups grated ricotta cheese

    4. 1 cup mushrooms -- chopped small

    5. 1 cup wheat germ

    6. 1 large onion -- minced

    7. 2 cloves garlic -- minced

    8. 1/8 teaspoon cayenne

    9. 1 dash salt

    10. 2 eggs -- beaten **MUSHROOM GRAVY**

    11. 1 teaspoon olive oil

    12. 1 cup mushrooms -- thinly sliced

    13. 1/2 cup whole wheat flour

    14. 1 3/4 cups water

    15. 1 teaspoon soy sauce

    16. 2 teaspoons vegetable broth powder

    17. 1 dash salt and pepper

    Instructions Jump to Ingredients ↑

    1. Preparation : Combine all except beaten eggs, mix thoroughly, add eggs and mix again. Pack mixture into a very oiled 9" or 10" baking pan. Bake at 350 for 45 - 55 minutes until firm and nicely browned. Let sit 5 minutes before cutting and serving with hot Mushroom Gravy. Leftovers are fabulous. For Mushroom Gravy: Heat oil/butter and saute mushrooms. Sprinkle on flour and brown by stirring over med. heat. Add remaining ingredients and bring to a low boil. Turn heat to low, stir, cover and let simmer for about 15 minutes or more until thickened. Serve hot over any nut loaf, grain, potatoes. Can be refrigerated or frozen for leftovers, but you may want to thin it out a bit when reheating as it gets very thick.

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