Pecan-Rice Casserole Supreme

Grrrrrgh!
Course : Casseroles
From: HungryMonster.com
Serves: 4 - 6
 

Ingredients:

1 cup pecans -- chopped fine
3/4 cup raw brown rice
1 1/4 cups grated ricotta cheese
1 cup mushrooms -- chopped small
1 cup wheat germ
1 large onion -- minced
2 cloves garlic
1/8 teaspoon cayenne
1 dash salt
2 large eggs -- beaten
---MUSHROOM GRAVY---
1 teaspoon olive oil
1 cup mushrooms -- thinly sliced
1/2 cup whole wheat flour
1 3/4 cups water
1 teaspoon soy sauce
2 teaspoons vegetable broth powder
1 dash salt and pepper
 

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.

 

Nutritional Information:

1599 Calories (kcal); 99g Total Fat; (52% calories from fat); 59g Protein; 142g Carbohydrate; 374mg Cholesterol; 938mg Sodium