Asparagus Rice Tart

[Guest guest]

Now that it's the start of the asparagus season in Victoria I can try this

tart...

Jo.

 

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<mx2 source= " MasterCook 5.0 " date= " October 14, 2000 " >

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<Nam>

Asparagus Rice Tart

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<RcpE name= " Asparagus Rice Tart " author= " " >

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<![CDATA[

* Exported from MasterCook *

 

Asparagus Rice Tart

 

Recipe By :

Serving Size : 4 Preparation Time :0:00

Categories : Baking Cheese

Dairy Eggs

Main Course Pies & Tarts

Rice & Grains Vegetables

Vegetarian

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

Rice Crust

1 c brown rice -- (220g) cooked

125 g grated tasty cheese

30 g butter -- melted

2 tbsps snipped fresh chives

2 eggs -- lightly beaten

Asparagus Filling

2 tsps vegetable oil

2 onion -- chopped

440 g asparagus spears -- cut into 5cm pieces

1 red pepper -- sliced

125 g snow peas -- sliced

5 eggs -- lightly beaten

1 c sour cream -- (250g)

30 g grated Parmesan cheese

freshly ground black pepper

 

To make crust, place rice, cheese, butter, chives and 2 eggs in a bowl and

mix well to combine. Press mixture over the base and up the sides of a

greased deep-sided 23 cm flan tin. Set aside.

 

To make filling, heat oil in a frying pan over a medium heat, add onions

and cook, stirring, for 5 minutes or until onions are soft and golden.

Add asparagus, red pepper and snow peas and cook for 3 minutes longer.

Remove pan from heat and set aside to cool completely.

 

Place 5 eggs, sour cream, Parmesan cheese and black pepper to taste in a

bowl and mix to combine. Stir in asparagus mixture. Pour filling into

rice crust and bake at 160ºC/325ºF/gas 3 for 1 hour or until filling is

set.

 

Source:

" Virtually Vegetarian "

S(ISBN):

" 0-316-63976-1 "

Copyright:

" J.B. Fairfax Press Pty Ltd, 1995 "

 

- - - - - - - - - - - - - - - - - - -

 

Per serving: 573 Calories (kcal); 32g Total Fat; (49% calories from fat);

21g Protein; 51g Carbohydrate; 375mg Cholesterol; 336mg Sodium

Food Exchanges: 2 1/2 Grain(Starch); 2 Lean Meat; 2 Vegetable; 0 Fruit; 5

Fat; 0 Other Carbohydrates

 

NOTES : Toasted sesame seeds make a deliciously nutty addition to the rice

crust. When fresh asparagus is unavailable, use another green

vegetable such as broccoli, Brussels sprouts or green beans.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

 

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<Serv qty= " 4 " />

<PrpT elapsed= " 0:00 " />

<CatS>

<CatT>

Baking

</CatT>

<CatT>

Cheese

</CatT>

<CatT>

Dairy

</CatT>

<CatT>

Eggs

</CatT>

<CatT>

Main Course

</CatT>

<CatT>

Pies & amp; Tarts

</CatT>

<CatT>

Rice & amp; Grains

</CatT>

<CatT>

Vegetables

</CatT>

<CatT>

Vegetarian

</CatT>

</CatS>

<IngR name= " Rice Crust " code= " S " ></IngR>

<IngR name= " brown rice " unit= " c " qty= " 1 " >

<IPrp>

(220g) cooked

</IPrp>

</IngR>

<IngR name= " grated tasty cheese " unit= " g " qty= " 125 " ></IngR>

<IngR name= " butter " unit= " g " qty= " 30 " >

<IPrp>

melted

</IPrp>

</IngR>

<IngR name= " snipped fresh chives " unit= " tbsps " qty= " 2 " ></IngR>

<IngR name= " eggs " qty= " 2 " >

<IPrp>

lightly beaten

</IPrp>

</IngR>

<IngR name= " Asparagus Filling " code= " S " ></IngR>

<IngR name= " vegetable oil " unit= " tsps " qty= " 2 " ></IngR>

<IngR name= " onion " qty= " 2 " >

<IPrp>

chopped

</IPrp>

</IngR>

<IngR name= " asparagus spears " unit= " g " qty= " 440 " >

<IPrp>

cut into 5cm pieces

</IPrp>

</IngR>

<IngR name= " red pepper " qty= " 1 " >

<IPrp>

sliced

</IPrp>

</IngR>

<IngR name= " snow peas " unit= " g " qty= " 125 " >

<IPrp>

sliced

</IPrp>

</IngR>

<IngR name= " eggs " qty= " 5 " >

<IPrp>

lightly beaten

</IPrp>

</IngR>

<IngR name= " sour cream " unit= " c " qty= " 1 " >

<IPrp>

(250g)

</IPrp>

</IngR>

<IngR name= " grated Parmesan cheese " unit= " g " qty= " 30 " ></IngR>

<IngR name= " freshly ground black pepper " ></IngR>

<DirS>

<DirT>

To make crust, place rice, cheese, butter, chives and 2 eggs in a bowl and

mix well to combine. Press mixture over the base and up the sides of a

greased deep-sided 23 cm flan tin. Set aside.

</DirT>

<DirT>

To make filling, heat oil in a frying pan over a medium heat, add onions and

cook, stirring, for 5 minutes or until onions are soft and golden. Add

asparagus, red pepper and snow peas and cook for 3 minutes longer. Remove

pan from heat and set aside to cool completely.

</DirT>

<DirT>

Place 5 eggs, sour cream, Parmesan cheese and black pepper to taste in a

bowl and mix to combine. Stir in asparagus mixture. Pour filling into rice

crust and bake at 160ºC/325ºF/gas 3 for 1 hour or until filling is set.

</DirT>

</DirS>

<Srce>

Virtually Vegetarian

</Srce>

<AltS label= " ISBN " source= " 0-316-63976-1 " />

<CpyR>

J.B. Fairfax Press Pty Ltd, 1995

</CpyR>

<Note>

Toasted sesame seeds make a deliciously nutty addition to the rice crust.

When fresh asparagus is unavailable, use another green vegetable such as

broccoli, Brussels sprouts or green beans.

</Note>

</RcpE></mx2>

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