Amazing Nut Roast

Preheat the oven to 375ºF and line a 9-inch by 5-inch loaf pan with parchment paper. (I like to spray the pan with a bit of oil first, to help the parchment stay in place.) 2. Add the walnuts and pecans to a food processor fitted with an S-blade and process briefly until they resemble finely ground flour. Transfer the pulverized nuts to a large mixing bowl and set them aside. 3. Heat the olive oil in a large deep skillet over medium-high heat, and saute the onion until soft and translucent, about 5 minutes. 4. While the onion is cooking, add the mushrooms to the food processor and process briefly until they look roughly chopped. You may need to process 8 ounces of mushrooms at a time, to make sure they are all chopped evenly. Add the mushrooms and garlic to the onion in the skillet, and saute until the liquid from the mushrooms evaporates, about 8 more minutes. 5. Transfer the cooked veggies to the large mixing bowl that already has the ground nuts inside. Let them cool slightly, then add in the brown rice, Parmesan, eggs, parsley, thyme, salt, and black pepper. Stir well until everything is evenly mixed. 6. Transfer the mixture to the prepared loaf pan, and use a spatula to smooth the top. Cook the loaf at 375ºF until the top is golden and firm, about 1 hour. Let it cool for at least 15 minutes before removing the loaf from the pan, then slice and serve. 7. Leftovers can be stored in an airtight container in the fridge for up to 5 days. 8. prep10 mins 9. cook1 hr 10. total1 hr 10 mins