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The Oranges Polenta Crusted Pie

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Ingredients

Adjust Servings:
100g Brown rice - rinsed
1 x 400g tin Tinned Adzuki Beans - rinsed
300g Carrots - peeled and chopped
500g Butternut Squash - peeled and chopped
4 Garlic cloves - chopped
4 tblsp Miso Paste
2 tblps Chinese Rice Wine Vinegar
2tblsp Agave
100g Polenta
500ml Water
1tblsp Mixed Dried Herbs
1 tsp Celery Salt
50g Vegan Mozzarella - grated

The Oranges Polenta Crusted Pie

Features:

    Ingredients

    Directions

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    Steps

    1
    Done

    Boil the rice for 25 minutes. Add the miso, vinegar and agave. Mix until all combined. Add the beans.

    2
    Done

    In another pan soften gently the garlic, carrots and squash. Add to the rice – you might need to add some more water to cover. Simmer for 15 minutes.

    3
    Done

    In another pan boil the water. Add the polenta. Keep stirring until it is thickened (about 5 minutes). Add the herbs, salt and most of the cheese. Season.

    4
    Done

    Put the rice mix in the bottom of an oven proof dish. Top with a layer of polenta and then cheese.

    5
    Done

    Bake for 40 minutes.

    RdC

    previous
    Buckwheat Bake
    next
    Roasted Carrot and Tumeric Soup
    previous
    Buckwheat Bake
    next
    Roasted Carrot and Tumeric Soup

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