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    You are in: Home / Recipes / Cher-rhuba-chini Pie With Brown Rice Crust Recipe
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    Cher-rhuba-chini Pie With Brown Rice Crust

    Total Time:

    Prep Time:

    Cook Time:

    9 hrs

    1 hrs

    8 hrs

    Mercy's Note:

    Cooking time is actually cooling time.

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    1. 1
      To prepare crust, combine cooked rice, 1/4 cup sugar, beaten egg whites and cinnamon.
    2. 2
      Spray a 9-inch pie pan with non-stick vegetable spray.
    3. 3
      Spread the rice mixture evenly over bottom and sides of pan, pressing lightly with fingertips or the back of a spoon to shape into a crust.
    4. 4
      Bake at 350°F for 10 minutes; cool to room temperature.
    5. 5
      For the filling, put the rhubarb in a saucepan with the zucchini, cherries, sugar, honey and 2 tablespoons orange juice and cinnamon; simmer over low heat for 15 to 20 minutes or until rhubarb and zucchini are tender; taste for tartness and add more honey or sugar as needed.
    6. 6
      Place the remaining 3 tablespoons of orange juice in a bowl and sprinkle the gelatin powder over juice; let soak a few minutes to soften.
    7. 7
      Turn the cooked rhubarb mixture into food processor (or use an immersion blender) and puree; return the pureed mixture to the saucepan and bring back to a simmer.
    8. 8
      Pour gelatin into the hot puree and stir until the gelatin is completely dissolved, let cool to room temperature and then turn out into the crust.
    9. 9
      Chill for several hours or overnight.

    Ratings & Reviews:


    Nutritional Facts for Cher-rhuba-chini Pie With Brown Rice Crust

    Serving Size: 1 (228 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 477.6
    Calories from Fat 19
    Total Fat 2.2 g
    Saturated Fat 0.4 g
    Cholesterol 0.0 mg
    Sodium 29.1 mg
    Total Carbohydrate 108.4 g
    Dietary Fiber 3.8 g
    Sugars 44.4 g
    Protein 8.8 g

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