Brown rice and pumpkin flan
- 2 cups cooked brown rice
- 2 cups cooked and mashed pumpkin
- 40g feta cheese, crumbled
- 1-2 cloves garlic, crushed
- salt and pepper to taste
- 1 onion, finely diced
- 250g button mushrooms, sliced
- 3 eggs
- 1 handful fresh basil, chopped
- 1 tomato, finely sliced
- grated parmesan to sprinkle on top (if desired)
1 Preheat oven to 180°C. Lightly grease a flan dish.
2 In a bowl, place rice, pumpkin, feta and garlic. Mix together until all ingredients are combined, then season to taste. Spoon mixture into base of flan dish. Press down with your hands, ensuring both the base and sides have an even consistency. Refrigerate until needed.
3 Pan-fry onion until golden. Add mushrooms and sauté until golden.
4 Lightly beat eggs in a bowl, then fold in onion, mushrooms and basil. Pour egg mixture on top of rice and pumpkin base, distributing filling evenly.
5 Arrange tomato slices on top of flan and sprinkle with parmesan if desired. Place in middle of oven and bake for 30-35 minutes until set. Let stand for 15 minutes before cutting . Serve at room temperature with a green salad.Recipe supplied by Healthy Food Guide reader, Chloe Deaker (Auckland)
Nutrition Info (per serve)
Total fat 6.7g
–Saturated fat 2.6g
Dietary fibre 3.3g
Chloe says: “This is an incredibly delicious alternative to a quiche. It can be eaten hot or cold, and it’s perfect picnic food!”
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