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Rosemary Stanton's spinach rice pie
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Prep Time:
15 minutes
Cook Time:
80 minutes
Total Time:
95 minutes
Gluten-free veggie tart with a crispy rice crust.
Ingredients:
  • 500g frozen spinach, thawed, excess liquid removed
  • 125.00 ml chopped fresh mint leaves
  • 3 eggs
  • 250ml (1 cup) evaporated milk
  • 1 spring onion (shallot), thinly sliced
  • 65g (3/4 cup) coarsely grated reduced-fat cheddar
  • Salad, to serve
  • 435ml (1 3/4 cups) chicken style liquid stock
  • 150g (3/4 cup) brown rice
  • 1 egg, lightly whisked
  • 24.00 gm sesame seeds, toasted
  • 20.00 ml chopped fresh rosemary
Instructions:
  • For the rice crust, combine stock and rice in a saucepan over medium heat. Bring to a boil, stirring occasionally. Reduce heat to low and simmer covered for 25-30 minutes until stock is absorbed. Let stand for 10 minutes. Preheat oven to 180C and grease a 22cm pie dish. Mix cooked rice with egg, sesame seeds, and rosemary in a bowl. Season with pepper. Press mixture into the dish and bake for 15 minutes until firm. Cool for 10 minutes before serving.
  • Layer the spinach evenly on the crust, then sprinkle with refreshing mint and season with pepper. Combine eggs, milk, and spring onion in a jug, then pour over the spinach mixture. Sprinkle with cheese and bake for 35 minutes until set. Let it cool for 5 minutes and serve with a side of tomato and baby spinach salad.

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