by WinnieAb
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WinnieAb's Notes:
Expand1/3 cup short grain brown rice Ask a question about this ingredient
1/3 cup millet Ask a question about this ingredient
1/3 cup quinoa Ask a question about this ingredient
2 1/2 cups water Ask a question about this ingredient
2 tablespoons olive oil Ask a question about this ingredient
1/2 tablespoon honey Ask a question about this ingredient
1 teaspoon sea salt Ask a question about this ingredient
Combine brown rice, millet, and quinoa with water. Bring to a boil, cover and reduce heat to a simmer, and cook until water is absorbed and the grains and quinoa are tender (or prepare in a rice cooker, like I did).
Ask a question about this stepAllow to cool and add olive oil, honey, and salt. Mix well and press evenly into a deep dish pie plate.
Ask a question about this stepBake in a 300 degree oven for 40 minutes. Remove from oven and allow to cool.
Ask a question about this step1 prebaked rice, millet, and quinoa crust (see above) Ask a question about this ingredient
3-4 large tomatoes (or 2-3 large tomatoes and several smaller tomatoes) Ask a question about this ingredient
about 20 fresh basil leaves Ask a question about this ingredient
1/2 cup crumbled goat cheese (you could also use feta or sliced mozzarella), or more to taste Ask a question about this ingredient
Slice tomatoes and layer them in the pie, alternating layers with basil leaves, crumbled goat cheese, and a drizzle of olive oil. If your tomatoes are different colors, you can make 1 layer for each color. I sliced my tomatoes fairly thick, so I had three total tomato layers (if you slice them thinner, you might end up with more).
Ask a question about this stepBake in a 300 degree oven for 30-40 minutes, until crust is brown and tomatoes and cheese are cooked and bubbly.
Ask a question about this stepThis was delicious! Like several others, I added an egg to the crust ingredients and it was perfect. I also substituted barley for the millet and used bleu cheese mixed in with the chevre. Thanks so much for this recipie....a definite repeat in our home.
I like your recipe
Hey Winnie, I don't know if this will help. But if you used the same grains in flour form and added potato starch and tapioca flour it helps to bind. So if you wanted to keep the grains whole maybe, after you cooked all the grains and cooled them, you could add the starch and tapioca flour to bind it all. I don't know if it will work but it maybe worth a try. Sorghum flour might help also.
Is an egg substitute ok to use with a Vegan diet? I have used that before too. On another note...how come my replies to a reply creates a new post, don't know what I am doing wrong?
If you're clicking "reply to this", it should display properly, but no worries...
Depends on which egg substitute. I personally do eat eggs (lots of them, and have chickens now so I'll be eating even more), but I always like to have vegan options for my blog...so there's something for everyone ;)
I don't know how I missed this recipe, sounds delicious, love goat cheese...fyi - a bit ago I submitted a rice crust on F52 I like to use and I use egg as a binder and have never had a soggy crust with the fillings I have used
Really? I didn't see that one, but will go look for it now. I think egg is prob. the way to go, though I'd like to figure out a way to do it without...I had a similar crust in a vegan restaurant once so it must be possible without egg, too.
Tried the recipe today. I'm sad to say it didn't turn out good. My crust fell apart. I also used a rice cook for the grains. Maybe adding an egg would've helped to keep it together. I was so excited about the all whole grain crust. Oh well.
Dominique,
Thanks for your feedback...I'm sorry it didn't work out for you.
As I said in my comment below to ChezSuzanne, the crust doesn't have a binder, so it does get soggy from the moisture of the tomatoes. The grains end up being more of a vehicle on which to eat the tomatoes, not a true crust at all. I will continue to work on the recipe, though, so that the crust is more truly crust-like, as folks (including me!) clearly like the idea of a gluten-free, flour-free crust.
Really beautiful and looks tasty. I like the crust too. I have a pie dish just like it and it is by far my favorite,
YUM! I'm going to make this soon...my husband is allergic to gluten and I love your filling. Thanks!
I made this tonight for a big summer gathering and it was delicious! The millet/quinoa addition gave the crust a wonderfully subtle sweetness. Since I was serving it a while after making it, I did add an egg white as a binder and the crust was not overly soggy. I did not have goat cheese on hand and subbed mascarpone mixed with some mild blue cheese; it worked well with the tomatoes. Thanks WinnieAb!
This is a very appealing recipe, especially for my family with two people on a gluten free diet. Thank you!
I can't wait to try this crust! The pie filling looks great too!
The crust doesn't have any type of binder, so the moisture of the tomatoes does make it a little soggy, so I suggest serving it in a bowl ;)
Healthy and gluten-free...I'm going to continue to play with it.
How beautiful and delicious does this look? I am excited about the crust and am going to make this in the near future.
I can't wait to try this! The crust looks super; I could see using it for an onion and squash pie, too.
Looks delightful - I want to try this crust out, and the goat cheese- tomato combo is a sure thing.
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This was very tasty! I added an egg like others recommended and also shaved some asparagus I had sitting in the fridge. I'd like to make it again and possibly add sun-dried tomatoes and a little less cheese but this recipe is perfect as it it!