Servings: 4 doses
ingredients
- 1 pack of shortcrust pastry
- 1/2 cup Basmati Rice
- 5 eggs
- 1 tablespoon olive oil
- 1 onion
- 2 garlic cloves
- 1/2 red pepper
- 1/2 leek
- 1 pack of mushrooms (250g)
- 1/2 broccoli cabbage
- 2 tablespoons cooked sweet corn
- Salt and black pepper to taste
- thyme (optional)
Preparation
- Preheat the oven to 180ºC.
- In a pot, cook the rice with 1 cup of hot water and a pinch of salt. Let it cook on low heat for 10-12 minutes.
- Meanwhile, in a frying pan, place the olive oil, onion and chopped garlic.
- Add the sliced leeks and diced bell pepper to the skillet. let it sauté a few minutes and add the sliced mushrooms as well as the broccoli cut into pieces small.
- Involve the cooked rice and corn with the remaining vegetables. Season with salt, pepper and thyme leaves.
- Place the shortcrust pastry in a tart pan with a removable bottom and parchment paper. Prick the bottom with a fork and bake for about 5 minutes.
- Place the eggs in a bowl and beat with a fork.
- Place the rice and vegetable mixture on top of the shortcrust pastry. Cover with the beaten eggs and bake for 15-18 minutes.
