Cheesy Nutty Brown Rice Tart

• 2 cups cooked and cooled short grain brown rice or multi grains*
• 2-3 ounces unsalted butter
• 1 large yellow onion, finely chopped
• 3 large eggs
• 1 cup whole milk
• 1/2 cup heavy cream(or milk)
• 2 1/2 cup Grated gruyere (Trader Joe's cave- aged is excellent)
• 1/3 cup toasted sesame seeds
• 1/3 cup Raw wheat germ
• 1/3 cup Raw sunflower seeds
• lots of kosher salt
• Freshly ground black pepper
• 1/2 cup grated gruyere for topping

1. Preheat oven to 350 degrees .rnOver medium high heat, melt butter in skillet, add onion and cook about 5 minutes, til translucent and not brown. Cool. In a large bowl, beat eggs; add milk and cream til well combined. Add rice mixture along with onion through pepper. (Grains soak up alot of salt, so taste to make sure you have enough.)
2. Pour mixture into sprayed 10-11" metal or ceramic tart pan. Top with 1/2 cup gruyere and bake 40-50 min. til well browned and bubbly and knife tip comes out clean. Can be served hot or at room temperature.
3. Reheats well.rnFor lunch leftovers and snacks,I like to slice it and lay it on its side and bake til slices are browned and crunchy. Makes for an easy healthy Grab 'n Go!
4. *The chewiness of short gain brown rice makes a big difference in the success of this dish. I also love substituting the brown rice with a wonderful cooked 10 ounce package of Trader Joe's 'Rice Medley'(short grain brown and red rice, black barley) Aside from the great colors and textures of this variety mix, it makes for a very fast prep time for this dish!!
5. Freezes well.

brown rice, butter, yellow onion, eggs, milk, milk, gruyere, sesame seeds, raw wheat germ, sunflower seeds, lots of kosher salt, freshly ground black pepper, grated gruyere for topping

Taken from food52.com/recipes/21049-cheesy-nutty-brown-rice-tart (may not work)