RICE AND CORN TART
RICE AND CORN TART - Rice crust: - 180 g (225 ml) raw long-grain rice - salt and freshly ground pepper to taste - 1 onion, grated - 60 g (150 ml) mature
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Ingredients
- 180 g (225 ml) raw long-grain rice
- salt
- freshly ground pepper
- 1 onion, grated
- 60 g (150 ml) mature Cheddar cheese, grated
- 30 ml finely chopped parsley or fresh herbs mixed
- 2 extra-large eggs, beaten
- 30 g butter or margarine, melted
- 30 ml oil
- 1 large onion, finely chopped
- 2 leeks, trimmed, split, washed and finely sliced
- 1 red pepper, seeded and diced
- 1 green pepper, seeded and diced
- 420 g tin creamed sweetcorn
- salt and grounded black pepper
- extra chopped parsley and green pepper rings to garnish
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