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INGREDIENTS
Crust:
3 cups Un-cooked Rice
Pinch of Salt
3 Large Eggs
1 Cup Grated Parmesan Cheese
2 Tbsp Olive Oil
Filling:
2 Tbsp Olive Oil
1 Onion, Diced
1 Can Tomato Sauce
2 Tbsp Fresh Basil, Minced
Salt and Pepper to taste
1 Cup Low-fat Ricotta
1 Egg
2 Cups Shredded Mozzarella Cheese
INSTRUCTIONS
Pre-heat oven to 350° F.
In a large saucepan add rice, salt and 6 cups of water. Let the rice come to a boil and boil for 3 minutes. Then reduce heat to low and simmer for 15-20 minutes.
Allow rice to cool, then add the eggs and parmesan cheese.
Liberally grease a pie pan and add the rice mixture. Press into the pan to make the crust. Cook the crust for 25-30 minutes.
Heat oil in a large skillet. Add onions and cook until translucent. Add tomato sauce and simmer until thickened. Remove from heat and stir in the basil, season with salt and pepper.
In a separate bowl combine the ricotta and egg. Spread ricotta mixture over the rice crust, then layer over the tomato sauce, and top with the shredded mozzarella.
Bake for 20-25 minutes until cheese is melted and golden.
Allow to cool for at least 15 minutes before slicing and serving.
