Vegetable and feta rice tart
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1/2 cup long grain or brown rice, cooked1 egg, lightly beaten2 teaspoons olive oil1 small onion, finely chopped75g button mushrooms, sliced50g baby spinach leaves, shredded100g reduced fat fetta cheese, crumbled250g pumpkin, cut into 2cm cubes and steamed4 eggs, extra, lightly beaten6 cherry tomatoes, halvedSalad, to serve
1. Preheat oven to 180°C. Lightly grease a 23cm (9") pie dish. Combine the rice and one beaten egg and, using the back of a spoon, smooth into the pie dish. Bake for 20 minutes.
2. Heat oil in a large, deep frying pan and cook onion for 3 minutes, then add the mushrooms and cook for another 3 minutes, until soft.
3. Add the spinach and stir through until slightly wilted.
4. Arrange half the fetta into the egg-and-rice tart shell and top with the pumpkin. Spread the onion mixture over the top, followed by the remaining fetta.
5. Pour the extra eggs over, and nestle the tomatoes, cut side up, into the filling. Bake for 45 minutes, until set and golden.
6. Stand for 5 minutes, then cut into wedges and serve with salad.
Serves 6.
Number of Servings: 6
Recipe submitted by SparkPeople user NEW-DAWN.
2. Heat oil in a large, deep frying pan and cook onion for 3 minutes, then add the mushrooms and cook for another 3 minutes, until soft.
3. Add the spinach and stir through until slightly wilted.
4. Arrange half the fetta into the egg-and-rice tart shell and top with the pumpkin. Spread the onion mixture over the top, followed by the remaining fetta.
5. Pour the extra eggs over, and nestle the tomatoes, cut side up, into the filling. Bake for 45 minutes, until set and golden.
6. Stand for 5 minutes, then cut into wedges and serve with salad.
Serves 6.
Number of Servings: 6
Recipe submitted by SparkPeople user NEW-DAWN.
Nutritional Info Amount Per Serving
- Calories: 152.8
- Total Fat: 8.6 g
- Cholesterol: 177.1 mg
- Sodium: 333.9 mg
- Total Carbs: 8.8 g
- Dietary Fiber: 1.5 g
- Protein: 10.5 g