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Ingredients

Serves 6 to 8

• 2 tablespoons unsalted butter, plus more for pan
• 1/2 ounce dried porcini mushrooms
• 1 1/2 cups walnuts
• 1/2 cup cashews
• 1 yellow onion, finely chopped (1 cup)
• 2 teaspoons minced garlic (2 cloves)
• 3 ounces shiitake mushrooms, finely chopped (1/2 cup)
• 1 1/2 cups cooked brown rice (or 1 cup dry rice)
• 2 tablespoons chopped fresh flat-leaf parsley
• 1 tablespoon chopped fresh marjoram
• 2 teaspoons chopped fresh thyme
• 1 teaspoon chopped fresh sage, leaves, plus more for garnish
• 4 large eggs, lightly beaten
• 12 ounces Gruyere cheese, grated on the large holes of a box grater
• 1 cup (8 ounces) cottage cheese
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper

Description

A Favorite Of Photographer Vicki Pearson\'s, This Dish Can Made With Leftover Brown Rice. Use Leftovers For Tasty Sandwiches.

Martha Stewart