Vegetarian rice pie
1 tablespoon extra virgin olive oil
1 brown onion, finely chopped
4 button mushrooms, sliced
2 garlic cloves, crushed (optional)
1 cup short grain white rice
1 1/2 cups vegetable stock
1 cup frozen peas
1/2 red capsicum, finely sliced
1/2 cup finely grated parmesan cheese (optional)
3 eggs, lightly whisked
1 teaspoon sweet paprika
1 teaspoon ground cumin
Sea salt & black pepper to taste
1/2 cup torn fresh basil leaves
Heat the olive oil in a large saucepan on medium heat. Add the onion and garlic and cook, stirring occasionally until they soften. Add the paprika, cumin, salt, pepper and mushrooms and cook for another 3 minutes.
Add the rice and stock and cook covered over low heat for approximately 10 minutes (until rice is cooked but still firm). Remove from the heat, add the peas and sliced capsicum. Leave the saucepan covered and off the heat for five minutes.
Use a fork to separate the grains of rice and then leave the saucepan to cool for approximately 20 minutes.
Preheat the oven to 350 degrees Farenheit (180 degrees Celsius). Line a 20cm (8 inch) round cake pan with baking paper. Stir all remaining ingredients into the rice mixture. Spoon the mixture into the pan and smooth the surface with the back of a spoon.
Bake the pie in the oven for 40 to 45 minutes, or until it has set and is golden brown.
Let the pie cool for 10 minutes, then turn it onto a chopping board and cut into wedges. Serve with a salad.
1/2 lemon, peeled
4 collard (or bok choy) leaves
2 stalks celery
1 green apple
1/2 beet (beetroot)
Pass all through a juicer and drink.