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| I noticed the original recipe calls for an aromatic rice. If you have a local health/natural foods store or Trader Joe's (that's where I get mine), you might be able to find brown jasmine rice. It's quite nice.
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KEEGANDLILY
6/23/06 3:57 P
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| I'm keeping a link to this one :) Thanks!
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CLAREXICAN
6/23/06 11:32 A
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I am so glad that you both liked it!
Ground beef in the filling is a great idea I am sure my df would be very happy with that option ;)
I am also thinking that my spinach and ricotta filling would be really good in there too :)
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ANASTASIYA
6/23/06 8:48 A
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Cooked it last night with some modifications. Turned out very good! I used zucchini, red bell paper, potatoes, sweet potatoes and some ground beef for filling. Calories are higher, but I ate only 1/8 of the pie and, boy, it was filling.
Will have it for lunch today, also. LOVE IT!! Thank you for the recipe (my BF, also, said to thank you:-))
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CLAREXICAN
6/22/06 10:15 P
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YAY!
I hope you like it :)
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| I copied this recipe immediately! It sounds great. Thanks.
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OH wow this sounds great! I am already marinating a small pork roast in lemon juice for tonight so I will make this for Saturday lunch...I can hardly wait!
Thankyou,
Nance
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CLAREXICAN
6/22/06 7:54 A
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I had this pie that I found on Cooking light for dinner and me and my DF both LOVED IT!!!
But I used brown medium grain rice instead of white and different cheese. We also had a 1/4 of the pie as the whole meal and my version worked out at 300cals!! For a hearty meal I think this is definately worth considering
Roasted Vegetable-Cheese Pie
From Cooking Light
Although any kind of rice will do, we suggest the aromatic jasmine or basmati varieties.
** Use brown rice to increase the fibe and vitamins!**
2 cups cooked jasmine, basmati, or long-grain rice
2 large egg whites, lightly beaten
1/4 cup grated Parmesan cheese
Cooking spray
1 1/2 cups sliced zucchini
1 1/2 cups sliced yellow squash
1 cup thinly sliced onion
1 cup thinly sliced fennel bulb (about 1 small bulb)
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon olive oil
1/4 teaspoon salt
2 garlic cloves, crushed
1/4 cup chopped pitted kalamata olives
1 tomato, sliced
1/2 cup (2 ounces) fontina cheese, divided
Preheat oven to 400°.
Combine first three ingredients. Press evenly into a 9-inch pie plate coated with cooking spray. Bake at 400° for 10 minutes. Remove from oven. Increase oven temperature to 450°.
Combine zucchini and next 8 ingredients (zucchini through garlic) in a medium bowl; stir to coat. Place vegetable mixture on a baking sheet coated with cooking spray. Bake at 450° for 15 minutes or until vegetables are tender. Remove vegetable mixture from oven. Add olives and tomato; toss gently.
Reduce oven temperature to 375°.
Sprinkle 1/4 cup fontina cheese over rice crust. Top with vegetable mixture. Sprinkle with 1/4 cup fontina cheese. Bake at 375° for 30 minutes.
Yield: 6 servings
NUTRITION PER SERVING
CALORIES 174(34% from fat); FAT 6.6g (sat 2.4g,mono 3.3g,poly 0.6g); protein 6g; cholesterol 10mg; calcium 73mg; sodium 175mg; fiber 1.5g; iron 1.5mg; carbohydrate 16.1g
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