Cheese Tomato Pie In Rice Crust Recipe
Ingredients
| 2 cups hot cooked regular rice | ||
| Snipped chives | 1 Tablespoon | |
| Egg white | 1 | |
| Parmesan cheese | 3 Tablespoon, grated | |
| Beef package | 1 | |
| Onion | 1/3 Cup (16 tbs), finley chopped | |
| Shredded monterey jack cheese | 1 Cup (16 tbs) | |
| 3 eggs plus 1 egg yolk | ||
| Evaporated milk | 1 Can (10oz) | |
| Salt | 1/2 Teaspoon | |
| Sage leaves | 1/4 Teaspoon, dried | |
| 4 drops red pepper sauce | ||
| Tomato slices | 6 | |
| Grated Parmesan cheese | ||
| Snipped chives | ||
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.)
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.)
Chef
