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Jerusalem Artichoke, Spinach, And Ricotta Tart With A Wild Rice Crust Recipe
|For wild rice crust|
|Wild rice||4 Cup (64 tbs)|
|Sesame seeds||3⁄4 Cup (12 tbs), toasted|
|Tahini||3 Tablespoon (Sesame Paste)|
|Whole wheat flour/Corn flour||3⁄4 Cup (12 tbs)|
|Soy sauce||4 Teaspoon|
|Olive oil||1 Tablespoon|
|Garlic||2 Clove (10 gm), minced|
|Spinach leaves||3 Cup (48 tbs)|
|Freshly grated nutmeg||1⁄8 Teaspoon|
|Peeled jerusalem artichoke||1 Cup (16 tbs), sliced|
|Grated carrots||1 Cup (16 tbs)|
|Sliced onions||1 Cup (16 tbs)|
|Ricotta cheese||1 Cup (16 tbs)|
|Egg whites||3 Large, beaten lightly|
|Fresh marjoram/1 teaspoon dried marjoram||1 Tablespoon|
|Freshly ground pepper||1⁄4 Teaspoon|
|Freshly grated parmesan cheese||1⁄3 Cup (5.33 tbs)|
|Dressed mixed greens||1⁄2 Cup (8 tbs) (For Garnish)|
Serving size: Complete recipe
Calories 4722 Calories from Fat 1204
% Daily Value*
Total Fat 141 g216.6%
Saturated Fat 41.3 g206.4%
Trans Fat 0 g
Cholesterol 162.1 mg
Sodium 5320.4 mg221.7%
Total Carbohydrates 704 g234.8%
Dietary Fiber 87.7 g350.7%
Sugars 53.2 g
Protein 207 g415%
Vitamin A 333.3% Vitamin C 103.7%
Calcium 271.4% Iron 330.5%
*Based on a 2000 Calorie diet
Bring to a light simmer and cook, uncovered, until all the liquid is absorbed, about 1 hour.
Preheat the oven to 375° F.
In a large bowl, combine the cooked wild rice with all the remaining crust ingredients and mix well.
Adjust the seasonings.
Press into a well-oiled 12-inch tart or quiche pan.
Cover with plastic wrap and chill while preparing the filling.
To make the filling: In a medium saute pan, heat the olive oil over medium heat and saute the garlic until it is golden.
Add the spinach and toss it in the warm pan to wilt, about 2 minutes; season with nutmeg.
Remove the spinach from the pan and drain away excess moisture.
Layer the spinach and garlic mixture on the wild rice crust.
In a bowl, combine the Jerusalem artichokes, carrots, and onions, then layer them over the spinach and garlic.
Blend the ricotta, egg whites, and marjoram.
Season with the salt and pepper.
Pour over the vegetables carefully.
Dust with the Parmesan cheese.
Bake in the bottom third of the oven until the crust is golden and the filling is set, about 20 minutes.
Unmold the pie and place in the center of a plate.
Garnish with a small bouquet of dressed mixed greens.