Antipasto Rice Pie

Instructions

1.    Preheat oven to 200°C. 

2.    Mix rice, olive oil, oat flour, garlic powder, and onion powder in a large bowl. Stir well. 

3.    Rub bottom and sides of a pie dish with olive oil. 

4.    Press rice evenly over bottom and up about 2.5cm along sides to make the crust. Bake for 8-10 minutes or until rice is lightly browned. 

5.    Combine tomato sauce, basil, oregano, parsley, and garlic powder in a small bowl. Spread over crust, and top with artichokes, olives, and peppers. Sprinkle grated tofu and parsley over all. Bake for 10 minutes. 

6.    Let pie rest for 5 minutes so slices stay intact when you serve them.

Serves 4-6 (serving size: 1-2 slices pie)

Ingredients

Crust:

• 3 cups cooked brown rice

• 2 Tbsp extra-virgin olive oil

• ¼ cup oat flour  

• ¼ tsp garlic powder

• ¼ tsp onion powder

  Sauce:

• 1 can tinned tomatoes

• 1 tsp dried basil

• 1 tsp dried oregano

• 1 tsp dried parsley

• ¼ tsp garlic powder

Toppings:

• ¼ cup chopped canned artichoke hearts, drained

• ¼ cup chopped black olives

• ¼ cup chopped jarred roasted red capsicums, drained or sundried tomatoes

• 60g extra-firm tofu, grated (about 1/2 cup) or feta

• 1 Tbsp chopped fresh parsley

Recipe Notes

Other topping ideas: diced green peppers, mushrooms, onions, spinach or zucchini.