Lunch

Vegetable and feta rice tart is for Lunch.

Vegetable and feta rice tart takes 15 minutes to prepare.

Vegetable and feta rice tart takes 70 minutes to cook.

Vegetable and feta rice tart makes 6 servings.

The ingredients for Vegetable and feta rice tart are:

1/2 cup long grain or brown rice, cooked
1 egg, lightly beaten
2 teaspoons olive oil
1 small onion, finely chopped
75g button mushrooms, sliced
50g baby spinach leaves, shredded
100g reduced fat fetta cheese, crumbled
250g pumpkin, cut into 2cm cubes and steamed
4 eggs, extra, lightly beaten
6 cherry tomatoes, halved
Salad, to serve

Here is how you make Vegetable and feta rice tart:

1. Preheat oven to 180?C. Lightly grease a 23cm (9") pie dish. Combine the rice and one beaten egg and, using the back of a spoon, smooth into the pie dish. Bake for 20 minutes. 2. Heat oil in a large, deep frying pan and cook onion for 3 minutes, then add the mushrooms and cook for another 3 minutes, until soft. 3. Add the spinach and stir through until slightly wilted. 4. Arrange half the fetta into the egg-and-rice tart shell and top with the pumpkin. Spread the onion mixture over the top, followed by the remaining fetta. 5. Pour the extra eggs over, and nestle the tomatoes, cut side up, into the filling. Bake for 45 minutes, until set and golden. 6. Stand for 5 minutes, then cut into wedges and serve with salad.Serves 6. Number of Servings: 6Recipe submitted by SparkPeople user NEW-DAWN.

The nutritional information for Vegetable and feta rice tart is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 152.8

• Total Fat: 8.6 g
• Cholesterol: 177.1 mg
• Sodium: 333.9 mg
• Total Carbs: 8.8 g
• Dietary Fiber: 1.5 g
• Protein: 10.5 g

The dietary needs meet for Vegetable and feta rice tart is Gluten Free