Rice and Cottage Cheese Pie; Low Allergy, Low Histamine and Low Salicylate

Prep time: 40 minutes
Cooking time: 1 hour

Serves: 6

Ingredients;

• Ricebran oil, for greasing
• 100 g (½ cup) brown or Basmati long-grain rice
• 2 tablespoons finely chopped fresh chives
• 30 g (1 oz) butter, melted
• 90 g (⅓ cup) cottage cheese
• 2 eggs, lightly beaten

Filling;

• 60 g (2¼ oz) butter
• 5 spring onions (scallions) chopped
• 4 eggs
• 250 g (1 cup) cottage cheese
• 1 x cup of spinach (swap for kale for those with high histamine and salicylate sensitivity)
• Ground sea salt

Directions;

1. Preheat the oven to 170°C
2. Lightly grease a 23 cm (9 in) flan tin or pie plate with ricebran oil.
3. Bring a large saucepan of water to the boil.
4. Add the rice and cook for 12 minutes, or until very tender, stirring occasionally.
5. Drain and cool. You will need 1½ cups of cold cooked rice for this recipe.
6. Combine the cooled rice with the chives, butter, cottage cheese and eggs and press into the base and sides of prepared pan.
7. Chill for 30 minutes.

For the filling;

1.  Melt the butter in a small saucepan over low heat.
2. Add the spring onions and cook for 8-10 minutes, or until soft, but not brown.
3. Remove from the heat.
4. Cool.
5. Combine the eggs, cottage cheese and a pinch of salt in a bowl.
6. Add the spring onion mixture and mix well.
7. Pour the filling into the prepared crust.
8. Bake for 40-45 minutes, or until firm and golden brown.
9. Serve the pie hot or cold.

HINT: The rice should be very well cooked and slightly mushy. This can be achieved by stirring it once or twice during cooking.