THIS rice slice is a delicious lunchbox idea that can be used as an alternative to sandwiches. Enjoy warm or cool.
Vary flavourings by adding corn kernels, lean ham, grated pumpkin or carrot in place of the spinach.
Try using different types of cheeses like crumbled ricotta or feta.
Preparation time: 20 minutes.
Cooking time: 30 minutes
Serves 6, makes 12.
Michael Klim’s Cheese, Spinach and Zucchini Rice Slice
Ingredients
2 medium zucchini, grated
200g frozen spinach, thawed and squeezed dry
4 spring onions, finely sliced
2/3 cup long or medium grain rice
2/3 cup grated Australian reduced fat cheddar cheese
1/4 cup grated Australian parmesan cheese
3 eggs
3/4 cup Australian reduced fat milk
Freshly ground black pepper
Method
1. Combine zucchini, spinach, spring onion, rice and cheeses in a large bowl and toss to coat.
2. Whisk together the eggs, milk and pepper and stir into the rice mixture.
3. Spread rice mixture into a deep 20cm x 30cm baking paper-lined dish, cover with foil and bake at 180 degrees Celsius for 30 minutes. Remove foil and cook for a further 30 minutes until eggs have set and rice is cooked. Cool to room temperature before serving or refrigerate until required.
4. To serve, cut into 20 squares and serve warm or cold.
