Spread the rice mixture into a deep 20cm x 30cm baking paper lined dish, place tomato halves into the mixture evenly acr
PREP: 15 MINUTES
COOK: 1 HOUR
SERVES: 6
CHEESE AND VEGETABLE RICE SLICE INGREDIENTS • 2 medium zucchini, grated
• ¼ cup grated parmesan cheese
• 200g frozen spinach, thawed and squeezed dry
• 3 eggs
• 2/3 cup raw SunRice Medium Grain White Rice • 2/3 cup grated reduced-fat cheddar cheese • 1/2 red onion, finely sliced
• 3/4 cup reduced fat milk • Pinch of freshly ground black pepper and salt • 1 cup cherry tomatoes, halved
METHOD 1. Combine zucchini, spinach, red onion, rice and cheeses in a large bowl 2. In a separate bowl, whisk the eggs with milk, salt and pepper, then pour and stir into the rice mixture 3. Spread the rice mixture into a deep 20cm x 30cm baking paper lined dish, place tomato halves into the mixture evenly across the surface. Then cover with foil and bake at 180°C for 30 minutes
4. Remove foil and cook for a further 30 minutes, until eggs have set and rice is cooked 5. Cool to room temperature before serving 6. Cut into squares and serve (hot or cold) with a side salad
BUY THIS PRODUCT TO SUPPORT COMPANIES SUPPORTING FOODBANK
SUNRICE MEDIUM GRAIN WHITE RICE Australian Rice is soft, tender and succulent medium sized grains and is proudly all Australian grown. Gluten free.
AUSTRALIA’S LARGEST HUNGER RELIEF ORGANISATION foodbank.org.au
