CRUSTLESS BROWN RICE, KALE AND MUSHROOM PIE

A savory standalone vegan dish served like a quiche or healthy and sophisticated company with broiled fish, baked poultry, pork, or beef. The pine nuts add subtle texture to this healthy dish.

INGREDIENTS

 ¾ cups Beulah Land Tan, Beulah Land Medley, or Missimati Brown Rice.

3 tbsp olive oil

2 tbsp garlic, minced

1 large sweet onion, diced

8 ounces mushrooms, chopped

3 large Kale leaves, ribs removed and chopped

1 tsp sweet basil, chopped

½ tsp Herbes de Provence, finely chopped

½ tsp salt

¾ cup Parmesan cheese, grated

3 eggs

½ cup milk

½ cup pine nuts

METHOD

Cook rice to instructions on bag.
Preheat oven to 350 degrees Fahrenheit.
In large skillet, heat oil and lightly brown garlic. Add onion, mushrooms, and salt and sauté until onions translucent. Add kale, blend well and sauté until kale is heated and wilted. Quickly add sweet basil and Herbes de Provence, mix well, and set aside.
In large mixing bowl, beat eggs, add milk, ½ cup of Parmesan, and ¼ cup of pine nuts and mix well. Add slightly cooled kale blend (so as to not cook eggs upon contact), and the cooked and slightly cooled rice, blending well.
Spray a 9 inch baking dish with nonstick cooking spray (or oil). Pour mixing bowl contents into baking dish, top with remaining ¼ cup of pine nuts and remaining ¼ cup of Parmesan cheese, and bake for 30 minutes at preset oven temperature.