Canada's Guide to Healthy Eating translates the science of eating well into a practical pattern of food choices that meets nutrient needs, promotes health and minimizes the risk of chronic diseases. This savoury pie recipe makes getting the recommended meats, dairy products, vegetables and grains easy by cleverly including all food groups in a rice crust.
|1||large sweet onion, cut into wedges||1|
|2 cups||each sliced red peppers, zucchini and portabello mushrooms||500 mL|
|2 tbsp||olive oil||30 mL|
|1||clove garlic, minced||1|
|1/2 tsp||each salt and pepper||2 mL|
|4 cups||cooked and cooled Tex Farm long grain white rice or Kokuho Rose® white rice
|1-1/2 cups||grated old cheddar, divided||375 mL|
|1/2 cup||grated onion||125 mL|
|2 cups||cooked and shredded chicken||500 mL|
|1/4 cup||chopped fresh basil||50 mL|
In a medium sized bowl toss onion, red peppers, zucchini and mushrooms with olive oil, garlic, salt and pepper. Spread on large rimmed baking sheet and roast in the centre of a 400 F (200 C) oven until tender, about 30 minutes. Let cool.
In bowl, stir together rice, 1 cup (250 mL) cheese and grated onion until well combined. In a greased 8-inch (20 cm) spring-form pan, with damp fingers, press rice mixture into the bottom and up the sides. Arrange chicken in bottom of pan. Over chicken, layer onions, then peppers, then zucchini, then mushrooms. Sprinkle with basil and remaining cheese.
Bake in a 375 F (190 C) oven until cheese is bubbling and golden, about 30 minutes.
Diets: Canada's Guide to Healthy Eating, Gluten Free, and Low-sodium
For more great recipes, visit www.haveariceday.com/rice-recipes
For an exciting Asian touch, serve this refreshing summer side salad. This recipe combines rice vinegar… Continue Reading
This version of risotto boasts a refreshing lemon tang complemented with seasonal spring and summer… Continue Reading