Makes 2 servings.
2 tsp. olive oil
1 garlic clove, minced
1 cup tomato sauce
2 tsp. grated Parmesan cheese
2 oz grated mozzarella cheese
Instructions
Heat oil in a small skillet; add garlic and sauté for 2 minutes. Add mushrooms and parsley and cook, stirring occasionally, until mushrooms are tender; set aside.
In a bowl, combine rice and eggs. Spray a 9-inch springform pan with a nonstick cooking spray. Spread rice-egg mixture evenly over bottom of pan and bake at 425 F for 10 minutes or until set. Remove from oven.
Pour tomato sauce evenly over rice crust, top with mushroom mixture. Sprinkle with Parmesan cheese and top with mozzarella cheese. Bake for 10 minutes longer or until cheese melts. Remove sides of pan and serve.
Note: Use a 9 or 10-inch pie plate or a quiche pan if you do not have a spring form pan. Serve in the pan.
Pauline Therrien
Ingredients2 tsp. olive oil
1 garlic clove, minced
2 cups sliced mushrooms
1 tablespoons chopped fresh parsley
1 cup cooked enriched rice
2 eggs beaten1 cup tomato sauce
2 tsp. grated Parmesan cheese
2 oz grated mozzarella cheese
Instructions
Heat oil in a small skillet; add garlic and sauté for 2 minutes. Add mushrooms and parsley and cook, stirring occasionally, until mushrooms are tender; set aside.
In a bowl, combine rice and eggs. Spray a 9-inch springform pan with a nonstick cooking spray. Spread rice-egg mixture evenly over bottom of pan and bake at 425 F for 10 minutes or until set. Remove from oven.
Pour tomato sauce evenly over rice crust, top with mushroom mixture. Sprinkle with Parmesan cheese and top with mozzarella cheese. Bake for 10 minutes longer or until cheese melts. Remove sides of pan and serve.
Note: Use a 9 or 10-inch pie plate or a quiche pan if you do not have a spring form pan. Serve in the pan.
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