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Cheese Tomato Pie In Rice Crust

Microwaverina's picture
Ingredients
  Hot cooked rice 2 Cup (32 tbs) (Regular Variety)
  Snipped chives 1 Tablespoon
  Egg white 1
  Grated parmesan cheese 3 Tablespoon
  Smoked sliced beef 2 1⁄2 Ounce, cut into small pieces (1 Package, 2.5 Ounce)
  Finely chopped onion 1⁄3 Cup (5.33 tbs)
  Shredded mozzarella cheese/Monterey jack cheese 4 Ounce (1 Cup)
  Egg 3
  Egg yolk 1
  Salt 1⁄2 Teaspoon
  Dried sage leaves 1⁄4 Teaspoon
  Red pepper sauce 4 Drop
  Tomato slices 6
  Grated parmesan cheese 2 Ounce (For Garnish)
  Snipped chives 2 Ounce (For Garnish)
Directions

1. Mix rice, chives and egg white with fork. Spread evenly over bottom and halfway up side of 10-inch pie plate (do not leave any holes). Sprinkle with 3 tablespoons Parmesan cheese. Microwave uncovered on high (100%) 2 minutes.
2. Sprinkle beef, onion and mozzarella cheese over rice crust. Beat eggs, egg yolk, milk, salt, sage and pepper sauce in 4-cup measure. Microwave uncovered on medium-high (70%), stirring every minute, until hot, 4 minutes.
3. Pour carefully into crust. Elevate pie plate on inverted dinner plate in microwave. Cover with waxed paper and microwave on medium-high (70%) 5 minutes; rotate pie plate 1/2 turn. Microwave until center is almost set, 6 to 9 minutes longer. Top with tomato slices; sprinkle with Parmesan cheese and chives. Cover and let stand 10 minutes. (Center will continue to cook while standing.)

Recipe Summary

Cuisine: 
American
Course: 
Main Dish
Method: 
Microwaving
Ingredient: 
Tomato

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