2/3-1 cup water
1/3 cup long-grain white or brown rice, or pearl barley
1/4 tsp salt
1/2 cup shredded zucchini
1/2 cup finely chopped cauliflower or broccoli
1 onion, chopped
1 tbsp minced fresh basil or 1 teaspoon dried basil, crushed
2 tbsp margarine or butter
3 beaten eggs
1 1/2 cups half and half, light cream, or milk
4 tbsp grated Parmesan or romano cheese
1 tbsp toasted wheat germ
In a medium saucepan bring 2/3 cup water to boiling for white or brown rice; use 1 cup water for barley. Add uncooked rice or barley and salt. Return to boiling; reduce heat. Cover and simmer till rice is tender, allowing 15 minutes for long-grain rice, 35 minutes for brown rice, and 45 minutes for barley. Remove from heat. Let stand, covered, for 5 minutes.
In a medium saucepan cook and stir zucchini, cauliflower or broccoli, onion, and basil in hot margarine or butter for 3-5 minutes, or till vegetables are tender but not brown. Stir in cooked rice, eggs, half-and-half, light cream, or milk, and 2 tablespoons of the Parmesan or romano cheese.
Generously grease a 9-inch pie plate or quiche dish. Sprinkle evenly with wheat germ. Turn mixture into prepared pie plate or quiche dish. Sprinkle with the remaining Parmesan or romano cheese. Bake, uncovered, in a preheated 350 degrees F oven for 30-35 minutes, or till a knife inserted near the center comes out clean. Let stand for 10 minutes before cutting into wedges.