Ingredients
The Pie
Basmati rice, 1 cup
Water, 2 cups
Onion, 1 medium unit
Garlic, 3 cloves
Carrot, 1 medium unit
Zucchini, 1 medium unit
Olive oil, 3 tablespoons
Hawaij for soup, 1/4 flat teaspoon
Salt, 1/4 flat teaspoon
Sweet paprika, 1/4 flat teaspoon
Celery salt, 1/4 flat teaspoon
Red lentil flour, 2 flat tablespoons
Water, 3/4 cup
Frozen cooked corn kernels, 1 cup
Olive oil, 1 tablespoon
To Scatter Over
Olive oil, 1 tablespoon
Gluten-free cornflakes, 15 g
Sweet paprika, 1/4 flat teaspoon
Preparation
1. Cook the rice in a pot with 2 cups of water.
2. In a pan, fry the onion in the olive oil, add the garlic, carrots and zucchini, and fry for about 10 minutes.
3. Add the spices to the pan and mix.
4. In a bowl, mix the lentil flour and 0.75 cup of the water.
5. Add to the bowl all the other ingredients and mix everything together.
6. Spread on a greased baking pan (30x20 cm), drizzle some olive oil over the pie, sprinkle with the cornflakes and paprika, and bake at 356°F (180°C) for about 40 minutes.
7. Wait to cool, cut into cubes and serve.
8. Bon appetite (:
Total time: ±1 hour
Equipment: 30x20 cake pan.
The preparation method also includes cooking and frying. The spices in the recipe are according to personal taste.