Vegetable and feta rice tart
Nutritional Info
- Servings Per Recipe: 6
- 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
View full nutritional breakdown of Vegetable and feta rice tart calories by ingredient
Introduction
This delicious recipe appeared in the newspaper a few months ago. With a nice fresh salad it makes a very tasty and filling lunch. This delicious recipe appeared in the newspaper a few months ago. With a nice fresh salad it makes a very tasty and filling lunch.Number of Servings: 6
Ingredients
-
1/2 cup long grain or brown rice, cooked
1 egg, lightly beaten
2 teaspoons olive oil
1 small onion, finely chopped
75g button mushrooms, sliced
50g baby spinach leaves, shredded
100g reduced fat fetta cheese, crumbled
250g pumpkin, cut into 2cm cubes and steamed
4 eggs, extra, lightly beaten
6 cherry tomatoes, halved
Salad, to serve
Directions
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.
