CHEESE AND CAPSICUM RICE TARTS

Preheat your oven to 180 deg C . Grease 10cm ( 4 inch )loose based fluted tart/flan pans . Bring 1 litre of chicken stock to the boil . Reduce heat , cover and simmer over a low heat . Melt 20 gm of butter/ marg in a pan over a low heat . Stir in 1/2 cup (95 gm)and 2/3 rds of a cup (140gm) of short grain brown rice and stir until well coated . Add 125ml ( 1/2 cup ) of the hot stock to the rice , stirring well. Increase the heaty to medium and add the remaining stock , 1 cup at a time . Continue to stir until the stock has been absorbed , this will take around 30 minutes . Now remove from the heat and cool . In a separate bowl mix together 1 egg and 1 egg yolk , 50 gm of grated parmesan cheese and season to taste with dill. Add the egg mixture to the cooled rice Divide the rice mixture between the flan/tart pans and press around the sides and bases. Allow to cool completely . Remove seeds membranes and slice 8 small sweet capcicums ( red , yellow and orange ), place in a pan with a drizzle of canola/ rice bran oil and cook till softened over a medium heat . Place crumbles of crumbly feta cheese over the bases of the rice lined pans and divide the capsicum slices evenly between the tarts . Bake in the preheated oven for 30 minutes . Sprinkle oregano leaves over top and serve hot . Delicious !!