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Cat Cora’s Mediterranean Crispy Rice Pie

Cat Cora’s Mediterranean Crispy Rice Pie



3 cups Un-cooked Rice

Pinch of Salt

3 Large Eggs

1 Cup Grated Parmesan Cheese

2 Tbsp Olive Oil 



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



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. 

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