real food. real life.
Lee made rice the other night to go with dinner and he made a ton! This happens a lot around here. We don't tend to measure our rice... Just boil water then add rice until it hits the surface. This is how Dad taught me to make rice. I didn't realize other people measured out the water and rice until I was on my own. I tried the measuring out technique and always messed it up! Weird! But pretty much goes to show why I don't like to follow recipes too much... I blame my father. :)
Anyway, cooking rice without measuring tends to end up with extra rice. Which is never a bad thing, in my mind! I love rice! And I think Lee has just been conditioned to love rice just as much since he's known me, and since I always make sure there's rice in the cupboard, just in case. Rice is always my fall back. I could eat just plain rice for a meal. In fact, I did for most of my university days. It was the only thing I left home knowing how to make from scratch! Not very nutritious, mind you, but tasty... at least I thought so.
Normally, that extra rice gets used as fried rice, mixed with some veg, meat, egg, etc. Today's recipe offers up another use for that leftover rice. As a rice crust! I saw this the other day on Simple Balance's blog and loved the idea! I took her idea and made my own version. It was easier than making pastry crust... or I assume it would be. I've never actually made a pastry crust. Maybe someday!
Here's the recipe! Try it out and make your own combo for a quiche! Very simple supper idea.
Total Time: 45 minutes
Approx. 3 cups cooked long grain rice - warmed (would suggest brown rice for a healthier version)
5 eggs + 1 egg white
A Few Sprinkles of cheese or nutritional yeast
1-2 cloves garlic, minced
Any veggies/meats you want to add (In this one, we had broccoli, tomato, zucchini, basil leaves, onion)
What to do:
1) Preheat oven to 400 degrees fahrenheit.
2) Mix rice, egg white, and a drizzle of olive oil. Press into bottom of oven-safe casserole or pie dish until it coats the whole bottom and sides. Place in oven, uncovered, for about 15 minutes. Should be firm and crispy when done. Change oven temperature to 375 when done cooking crust.
3) Mix 5 eggs, chopped veggies, cooked meats (if any), spices.
4) Pour egg and veggie mixture onto rice crust. Place in oven, covered, for about 20 minutes. Then remove cover and cook for about 10-15 minutes, until egg is set.
We really cooked these things. From scratch. On weeknights. And we even had time to do the dishes.
They have real, simple ingredients that you'll find in your cupboards. They're healthy and delicious. No lies.
Thanks for reading. Leave a comment below!
Here's a pic of me and my babies. Just because.
A Bit About Me...