Cheesy Nutty Brown Rice Tart – a delicious recipe with brown rice, butter, yellow onion, eggs, milk, milk. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
["Preheat oven to 350 degrees .
2
Over medium high heat, melt butter in skillet, add onion and cook about 5 minutes, til translucent and not brown. Cool. In a large bowl, beat eggs; add milk and cream til well combined. Add rice mixture along with onion through pepper. (Grains soak up alot of salt, so taste to make sure you have enough.)", "Pour mixture into sprayed 10-11"" metal or ceramic tart pan. Top with 1/2 cup gruyere and bake 40-50 min. til well browned and bubbly and knife tip comes out clean. Can be served hot or at room temperature.", "Reheats well.
3
For lunch leftovers and snacks,I like to slice it and lay it on its side and bake til slices are browned and crunchy. Makes for an easy healthy Grab 'n Go!", "*The chewiness of short gain brown rice makes a big difference in the success of this dish. I also love substituting the brown rice with a wonderful cooked 10 ounce package of Trader Joe's 'Rice Medley'(short grain brown and red rice, black barley) Aside from the great colors and textures of this variety mix, it makes for a very fast prep time for this dish!!", "Freezes well."]
1180
kcal
Calories
82
g
Fat
89
g
Carbs
27
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 13 ingredients. The key ingredients include: 2 cups cooked and cooled short grain brown rice or multi grains*, 2-3 ounces unsalted butter, 1 large yellow onion, finely chopped, 3 large eggs, and more.
Yes, Cheesy Nutty Brown Rice Tart falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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