Heirloom Tomato, Basil And Goat Cheese Pie (With A Rice, Millet, And Quinoa Crust)

• Brown Rice, Millet, and Quinoa Crust
• 1/3 cup short grain brown rice
• 1/3 cup millet
• 1/3 cup quinoa
• 2 1/2 cups water
• 2 tablespoons olive oil
• 1/2 tablespoon honey
• 1 teaspoon sea salt
• Tomato Pie
• 1 prebaked rice, millet, and quinoa crust (see above)
• 3-4 large tomatoes (or 2-3 large tomatoes and several smaller tomatoes)
• about 20 fresh basil leaves
• 1/2 cup crumbled goat cheese (you could also use feta or sliced mozzarella), or more to taste
• olive oil

1. Combine brown rice, millet, and quinoa with water. Bring to a boil, cover and reduce heat to a simmer, and cook until water is absorbed and the grains and quinoa are tender (or prepare in a rice cooker, like I did).
2. Allow to cool and add olive oil, honey, and salt. Mix well and press evenly into a deep dish pie plate.
3. Bake in a 300 degree oven for 40 minutes. Remove from oven and allow to cool.
4. Slice tomatoes and layer them in the pie, alternating layers with basil leaves, crumbled goat cheese, and a drizzle of olive oil. If your tomatoes are different colors, you can make 1 layer for each color. I sliced my tomatoes fairly thick, so I had three total tomato layers (if you slice them thinner, you might end up with more).
5. Bake in a 300 degree oven for 30-40 minutes, until crust is brown and tomatoes and cheese are cooked and bubbly.

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Taken from food52.com/recipes/6027-heirloom-tomato-basil-and-goat-cheese-pie-with-a-rice-millet-and-quinoa-crust (may not work)