Jerusalem Artichoke Pie in Rice Crust
recipe

A delicious and healthy pie featuring a savory filling of Jerusalem artichokes, onions, and garlic, all nestled in a crust made from black rice.
Preparation Time: 1 hour
Serving Size: 6 servings
Ingredients:
Crust:
- 7.5 dl cooked black rice
- 1 tbsp coconut oil or sesame oil
- 2 tbsp tahini
- 1 tsp honey or agave syrup
- 1 tsp psyllium husk or 1 tbsp ground flaxseed
- 1/2 - 1 tsp salt (depending on the saltiness of the rice)
- Coconut oil or sesame oil for greasing
Filling:
- 1 kg Jerusalem artichokes
- 1 large onion
- 2 garlic cloves
- A splash of water for cooking
- Salt and black pepper to taste
- 1 tbsp sesame oil
- Red bell pepper
- Sesame seeds for topping
- Coconut oil for topping
Instructions:
1. Preheat the oven to 180°C (356°F).
2. Drain the rice if necessary and let it dry slightly. Mix all crust ingredients and blend into a coarse mixture using an immersion blender.
3. Press the mixture into the base and sides of a greased pie dish. Pre-bake the crust for about 10 minutes.
4. Peel and slice the Jerusalem artichokes into about 1/2 cm slices. Peel and chop the onion and garlic.
5. Place the artichokes, onion, and garlic in a pot. Add enough water to just cover the slices, along with about 1/2 tsp of salt. Cook for about 7 minutes until the slices are softened.
6. Set aside half of the slices and blend the rest with the onion, sesame oil, and a splash of cooking water until thick and smooth.
7. Slice the red bell pepper thinly and remove the seeds.
8. Spread the Jerusalem artichoke puree over the pre-baked rice crust. Arrange the reserved artichoke slices and bell pepper strips on top.
9. Finish with dollops of coconut oil and sprinkle with sesame seeds. Bake in the oven for another 30 minutes until the top is golden and the crust is crispy.
10. Serve warm with a fresh salad.
Nutritional Information (per serving):
Calories: 350
Protein: 8g
Fat: 14g
Carbohydrates: 50g
Fiber: 6g
Sugar: 2g

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