| • 1 cup chopped onion (250 ml) |
| • 1 small bell pepper, chopped |
| • 1 Tbs minced garlic (or to taste) (15 ml) |
| • 2 Tbs olive oil (30 ml) |
| • 2 cups cooked rice (500 ml) |
| • 24 oz shredded cheese (about 675 g) |
| • 1 cup uncooked quick oats (250 ml) |
| • 2 cups chopped walnuts (500 ml) |
| • 6 eggs |
| • Seasoning Profile of Choice |
| 1: Cook the rice. |
| 2: Chop the nuts. |
| 3: Chop the onions. |
| 4: Chop the peppers. |
| 5: Shred the cheese. |
| • 1 tsp liquid smoke |
| • Generous dried basil to taste |
| • Rosemary to taste |
| • Thyme to taste |
| • 1 tsp salt (or to taste) |
| • ½ Tbs ground pepper (or to taste) |
| • ¼ cup taco seasoning mix |
| 1: Heat oven to 350°F (175°C). | |
| 2: Saute the onion, pepper, and garlic in the oil. | |
| 3: Mix all ingredients in a bowl slightly larger than you thought you were going to need. | |
| 4: Load into two loaf pans, "mounding" so the edges don't get too crispy. | |
| 5: Bake 45 minutes. |
Adapted from a recipe provided by the Heritage House restaurant in Pulaski, TN.