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Author Notes: I've got loads of heirloom tomatoes in my garden (I planted more than 10 different varieties this year), so I'm always looking for new ways to use them. I wanted to showcase the lovely colors of the tomatoes in a savory pie but without a typical crust, and here's what I came up with. I used a combination of red, orange and green zebra tomatoes, but feel free to use your favorites. —WinnieAb
Brown Rice, Millet, and Quinoa Crust
- 1/3 cup short grain brown rice
- 1/3 cup millet
- 1/3 cup quinoa
- 2 1/2 cups water
- 2 tablespoons olive oil
- 1/2 tablespoon honey
- 1 teaspoon sea salt
- Combine brown rice, millet, and quinoa with water. Bring to a boil, cover and reduce heat to a simmer, and cook until water is absorbed and the grains and quinoa are tender (or prepare in a rice cooker, like I did).
- Allow to cool and add olive oil, honey, and salt. Mix well and press evenly into a deep dish pie plate.
- Bake in a 300 degree oven for 40 minutes. Remove from oven and allow to cool.
- 1 prebaked rice, millet, and quinoa crust (see above)
- 3-4 large tomatoes (or 2-3 large tomatoes and several smaller tomatoes)
- about 20 fresh basil leaves
- 1/2 cup crumbled goat cheese (you could also use feta or sliced mozzarella), or more to taste
- olive oil
- Slice tomatoes and layer them in the pie, alternating layers with basil leaves, crumbled goat cheese, and a drizzle of olive oil. If your tomatoes are different colors, you can make 1 layer for each color. I sliced my tomatoes fairly thick, so I had three total tomato layers (if you slice them thinner, you might end up with more).
- Bake in a 300 degree oven for 30-40 minutes, until crust is brown and tomatoes and cheese are cooked and bubbly.
- This recipe was entered in the contest for Your Best Recipe Using Heirloom Tomatoes
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