Baked Risoni

[Guest guest]

Baked Risoni

 

 

1 packet 250 g (9 oz) Orgran Rice & Corn Risoni

1 onion, chopped

4 teaspoons olive oil

1/2 cup Orgran Corn Crispy Crumbs (-OR- GF cornflake crumbs)

2 cups ground macadamia nuts

1 teaspoon dried sage

juice of 2 limes

1 teaspoon Orgran No Egg (-OR- other powdered egg replacer) mixed with

4 teaspoons water

seasoning to taste

 

 

1. Cook the Orgran Risoni as per instructions and rinse well.

 

2. Saute the onion in a saucepan with the olive oil until translucent. Place in

a mixing bowl.

 

3. Add the Risoni, ground nuts, sage, and lime juice. Mix well.

 

4. Add the Orgran Corn Crispy Crumbs and stir to combine everything

evenly. Season to taste.

 

5. Stir through the No Egg mixture.

 

6. Place your mixture in an oiled 20 cm (8 " ) pie dish and press the mixture

flat.

 

7. Place in a preheated 180 C (350 F) oven and bake for 40 minutes.