maple street co-op

Recipes
From "Maple Street Co-op News", Aug/Sep 2006

Hunza Pie – A Vegetarian Delight

by Sue Verstraten

This is a very easy and tasty vegetarian meal. Serve with a dollop of sour cream, your favourite chutney and some salad on the side and you’ll be pleasantly satisfied for hours! Use organic ingredients wherever you can.

Ingredients
3 cups long-grain brown rice, cooked using absorption
method with regular stock or cube in water (boosts overall flavour)
2 cups sliced onions
2 tbspns butter
2 eggs, beaten
1 can or equal quantity red kidney beans, cooked
1/2 cup natural yoghurt
1 cup grated cheese (1/4 cup reserved for topping)
2 tspns freshly chopped marjoram or oregano
salt and pepper
1/2 bunch silverbeet, blanched, cooled, squeezed dry
1 medium-sized sweet potato, peeled and grated
2 medium-sized tomatoes, sliced
2 tbspns tomato purée

Method
While rice is cooking, very gently sauté onions in butter until tender and just browning. Add eggs and kidney beans to the yoghurt, then stir in grated cheese and herbs. Season with salt and pepper. Cool onion and rice, then fold into egg mix.

Grease pyrex dish, 30 x 15 cm, or two quiche dishes, 4 cm deep. Preheat oven.

Fill dish(es) with half rice mixture, then layer on spinach and sweet potato, then cover with remaining rice mixture and press down to bind. Smooth top flat, spread with tomato paste, layer on sliced tomato, and add a little more cheese to the top if you like.

Bake for one hour at 180°C or until set and brown around the edges. Let sit 10 minutes, then slice and serve.

This Hunza Pie is also good at room temperature. The mix can make 12 small serves or eight for the very hungry.

[From "Maple Street Co-op News", August/September 2006; published by The Maple Street Co-operative Society Ltd, 37 Maple Street, Maleny, Qld 4552, Australia, tel (07) 5494 2088, email maplest.co-op@serv.net.au,
website http://www.maplestreetco-op.com.au]