4 oz (100 g) brown rice
2 oz (50 g) Cheddar cheese, grated
2 oz (50 g) Mozzarella cheese, grated
1 egg
salt and pepper, to taste
250 g (8 oz) broccoli spears
5 tomatoes, coarsely chopped
1 tbsp (15 ml) chopped fresh basil
2 oz (50 g) Cheddar cheese, grated
2 oz (50 g) Mozzarella cheese, grated
1 egg
salt and pepper, to taste
250 g (8 oz) broccoli spears
5 tomatoes, coarsely chopped
1 tbsp (15 ml) chopped fresh basil
method
1. Put the rice in a saucepan of 450 ml (3/4pint) boiling water. Cover and simmer for 30 minutes or until tender, and the liquid has been absorbed. Leave to cool.
2. Lightly grease a 20cm (8 inch) loose-based flan tin. Combine the rice, cheeses, egg and seasoning. Press the mixture into the tin and cook at 190°C (375°F) mark 5 for 30 minutes or until firm to the touch.
3. Meanwhile, steam the broccoli over boiling water for 7-8 minutes, until just tender.
4. Carefully remove the rice crust from the flan tin and slide it on to a baking sheet.
5. Arrange the broccoli in the flan case.
6. Spread the tomatoes over and sprinkle with the basil and seasoning.
7. Return to the oven to bake for a further 5 minutes.
Serve hot.
2. Lightly grease a 20cm (8 inch) loose-based flan tin. Combine the rice, cheeses, egg and seasoning. Press the mixture into the tin and cook at 190°C (375°F) mark 5 for 30 minutes or until firm to the touch.
3. Meanwhile, steam the broccoli over boiling water for 7-8 minutes, until just tender.
4. Carefully remove the rice crust from the flan tin and slide it on to a baking sheet.
5. Arrange the broccoli in the flan case.
6. Spread the tomatoes over and sprinkle with the basil and seasoning.
7. Return to the oven to bake for a further 5 minutes.
Serve hot.
serving amount
serves 4
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