Brown rice/ freekeh/ quinoa: has anyone seen or used a recipe for a cooked grain tart crust? I am just mulling over the idea, but I'm thinking a binder is necessary. I don't want an egg to be visible (like ribbons of yellow between the cooked grains) and i just want the crust to taste like crunchy grain ( like a flour crust would, except this crust is healthier.) A bit of grated cheese might work but that would depend on the tart's filling.
Thoughts, ideas, links? Thx much for your help!
p.s. i'll be googling this, as usual; just wanted to ask youall as well.
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