Brown rice and vegetable bake
- 1 cup brown rice
- 2 onions, finely sliced
- 1 tablespoon olive oil
- 10 big silver beet leaves
- 5 eggs
- ½ teaspoon salt
- black pepper
- 3 tablespoons grated parmesan cheese*
- ¾ cup freshly grated reduced-fat cheese
- 2 tomatoes, sliced
- *NOTE: Ingredients with an asterisk (*) indicate that although this ingredient is usually gluten-free, it's wise to check the label to be sure as product ingredients can vary and formulations can change.
1 Preheat oven to 180ºC. Lightly oil a 25cm-round baking dish with oil spray. Cook rice following packet directions.
2 Cook onions in oil until soft and slightly caramelised. Remove white stalks from silver beet and discard. Cook leaves on high in microwave for 2 minutes. Squeeze out excess moisture then chop.
3 Combine all ingredients except a handful of cheese and tomatoes. Spoon into prepared dish and flatten. Arrange tomato slices on top and sprinkle with reserved cheese.
4 Bake for about 35-40 minutes or until firm in the middle and lightly browned.
WINNER: Under $10 category
HFG Reader Recipe Competition 2010
Sarah White, Lower Hutt
Nutrition Info (per serve)
Total fat 19g
–Saturated fat 7g
Dietary fibre 6g
Tomato chutney, baked pumpkin and a green salad
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