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
short grain brown rice
2 1/2 cups
prebaked rice, millet, and quinoa crust (see above)
large tomatoes (or 2-3 large tomatoes and several smaller tomatoes)
about 20 fresh basil leaves
crumbled goat cheese (you could also use feta or sliced mozzarella), or more to taste
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.
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.
I grew up in a restaurant family (my parents owned the now closed Quilted Giraffe in NYC) and I've always loved to cook.
My interest in the connection between food and health led me to pursue a graduate degree in naturopathic medicine. I don't practice medicine anymore; I have a blog called Healthy Green Kitchen that I started in May of 2009 and I wrote a book called One Simple Change that will be published in January, 2014.
I live in upstate New York with my family and many pets.