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Cheese and Nut Loaf

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A favorite of photographer Vicki Pearson's, this dish can made with leftover brown rice. Use leftovers for tasty sandwiches.

Source: Martha Stewart Living, November 2000
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  • MS10770994
    4 DEC, 2013
    This loaf is REALLY good. I have made it 4 or 5 times now and it never disappoints. I have made some substitutions with different kinds of mushrooms, but using gruyere instead of another kind of cheese is your best bet. I love how densely the loaf forms and is sturdy and easy to cut. Very flavorful. Delicious hot or cold!
    Reply
  • pareidolia
    14 SEP, 2012
    This recipe is delicious. I've been making it for many years, thanks to Deborah Madison's recipe in The Greens cookbook. I'm wondering why she wasn't credited, considering that the only thing that was changed was to specify Gruyere cheese? I'm disappointed that proper attribution wasn't given to a fine vegetarian chef.
    Reply

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