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    You are in: Home / Recipes / Leek and Spinach Tart With Rice Crust Recipe
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    Leek and Spinach Tart With Rice Crust

    Average Rating:

    3 Total Reviews

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    • on March 07, 2009

      well I made quite a few changes with this recipe so not sure if I should even be rating it, I did not go the vegetarian route and used another rice crust recipe that I have used in the past, however it turned out great, thanks for sharing Bluemoon!

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    • on January 08, 2009

      I'm pretty sure I followed the directions on this one but the rice crust was certainly not a good enough alternative to pastry for me.

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    • on April 06, 2006

      I made this with white rather than brown rice, but otherwise kept this pretty much as is. I liked the texture and taste of the crust very much. I liked the spinach-leek-garlic filling, too, though it was a bit saltier than I'm used to, probably because of the tamari--I always use reduced-sodium soy sauce but couldn't find reduced-sodium tamari. If I make it again, I'll probably use reduced sodium soy sauce; however, I doubt most people would find this too salty, so I won't grade this down for this. For cheese, I used crumbled feta rather than grated cheese of another kind. I skipped the pine nuts.

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    Nutritional Facts for Leek and Spinach Tart With Rice Crust

    Serving Size: 1 (356 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 496.3
     
    Calories from Fat 140
    28%
    Total Fat 15.6 g
    24%
    Saturated Fat 2.5 g
    12%
    Cholesterol 3.0 mg
    1%
    Sodium 4286.9 mg
    178%
    Total Carbohydrate 71.5 g
    23%
    Dietary Fiber 7.7 g
    31%
    Sugars 6.9 g
    27%
    Protein 21.7 g
    43%

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