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Brown Rice Meatless Bake

March 6, 2012 Recipes No Comments

2-3 cups of brown rice prepared without salt or fat. (the crunchy crust will be thicker the more rice you use).

1/4 cup grated Parmesan cheese

2 large egg whites

 

Combine rice, Parmesan cheese and egg white in a bowl. Press rice mixture evenly into a 10-inch glass pie plate. Bake at 400 for 10-15 minutes, until edges are golden.

 

FILLING:

1/3 cup olive oil

10 oz baby spinach

1 1/2 cups sliced zucchini

1 1/2 cups sliced yellow squash

1 medium red onion, chopped

2 medium carrots diced

4 cloves garlic, finely chopped

1 cup tomato, chopped

2 tsp chopped fresh thyme or 1/2 tsp dried, crumbled

3/4 tsp salt

1/4 tsp black pepper

15-16 oz ricotta cheese

1 large egg, lightly beaten

5 oz Gruyere (1 1/2 cups), coarsely grated

 

Heat oil in a 12- inch heavy skillet over moderately high heat until hot but not smoking, then sauté onion and carrots, stirring occasionally , until onion is golden, about 6 minutes. Add zucchini, yellow squash, tomato, garlic, thyme, 1/4 tsp salt, and 1/8 tsp pepper and sauté, stirring occasionally, until zucchini is just tender, 3-4 minutes. Remove from heat. In another pan steam spinach till wilted, remove as much water as possible by pressing between paper towels, then coarsely chop. In a medium sized bowl stir together ricotta, egg, spinach, sautéed vegetables, Gruyere, and 1/2 tsp salt and 1/8 tsp pepper. Spoon vegetable mixture into rice pie crust. Put a baking sheet in middle of oven and preheat oven to 425. Bake on hot baking sheet for 30-40 minutes. Transfer pie to rack and cool to warm.

It sounds like a lot of work but it’s well worth it.

By : Pat Kaufman

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