Savory Cheddar Cheese and Rice Cheesecake

Submitted by Wish I Could Cook

"Don't let the healthful aspect of this recipe fool you, it's great! Served like a quiche, it's easy to pair with a veggie and salad for a great meal. Can easily be made vegan."

 

• Ready In: 45mins
• Ingredients: 10
• Serves: 6-8

ingredients

• 2 cups brown rice (cooked)
• 1⁄4 cup chopped parsley (or use dried)
• 1⁄4 cup chopped scallion (or 1 med. onion)
• 1 cup shredded cheddar cheese (or use vegan cheese)
• 1 1⁄2 cups silken tofu
• 1⁄4 cup plain soymilk (or milk)
• 2 teaspoons ground pepper
• 2 tablespoons herbs (thyme, sage, basil, rosemary)
• 2 teaspoons hot sauce
• 1 unbaked pie shell

directions

1. Preheat over to 375 degrees.
2. Combine rice, parsley, scallions (or onions)and cheese. (You may saute onions first.).
3. In blender, combine tofu, milk, pepper, spices and hot sauce until well mixed.
4. Combine rice and tofu mixtures.
5. Pour into crust.
6. Bake for 30 minutes or until set.
7. Serve hot.
8. (I think it takes even better the next day when the flavors have blended and mellowed.).

Reviews

[chefktbella]

Want to make this, but need some help. Is it black pepper? Is it a mixture of herbs, or two tbsps. of each. Please help!!

 

[Lucky in Bayview]

Really delicious! I baked it without the crust to save on calories and fat and it was excellent, but I bet it would be fantastic with the crust. After reading past reviews I decided to make it a day in advance and it held together really well. Thanks for sharing the keeper recipe.

 

[Lalaloula]

Oh yum, this is soooo good! It is fluffy, slightly cheesy (even though I used a little less than what was called for) and has a great crust on top. Everyone loved this. The raw onion (I used a regular one) got really sweet during the baking and that was such a nice touch. YUM!<br/>As we were a little short on time we skipped the bottom crust, but Im sure it would have been a nice addition.<br/>THANK YOU SO MUCH for sharing this keeper with us, WICC! :)<br/>Made and reviewed for your being VIP during Veggie Swap #38 September 2011.

 

[Dreamer in Ontario]

This dish received mixed reviews at dinner last night. I loved it! The others found it to be a bit too spicy for their taste. I used fresh parsley from my garden, onion, medium cheddar and milk to prepare this. Thanks for sharing. Made for Veggie Swap 25.

 

[Kumquat the Cats fr]

I definitely give this 5 stars for taste, but right out of the oven it just did not hold together, unfortunately. However by the next day it had firmed up quite a bit. I used regular cheese and some low-fat milk, and the scallions instead of onion. The 6 grain Japanese rice I used in this was great! I served with extra hot sauce. Looking forward to the leftovers for lunch. Thanks! Made for March 2010 veggie swap.