Ingredients

• 1 cup (200g) SunRice Wild Blend Entertainer Rice
• 11/2 cups water
• 1 tspn crushed garlic
• 2 cups combined chopped vegetables: zucchini, broccoli, cauliflower, capsicum, peas, corn, celery
• 6 eggs, lightly beaten
• 3/4 cup parmesan cheese
• 1/2 cup milk
• 6 green shallots, finely chopped
• 2 tblspn chopped fresh parsley
• 2 tblspn extra parmesan cheese
• 2 rashers of bacon, chopped
• salt and pepper

Instructions

Bring rice and water to the boil in a saucepan. Reduce heat and simmer, covered, for 15 minutes. Allow to cool a few minutes before adding to eggs. Grease or line a medium (20 cm square or 23cm round) cake tin or dish with baking paper. Combine rice, garlic, vegetables, eggs, 3/4 cup parmesan, milk, shallots, parsley, salt and pepper in a bowl, mixing well. Pour into cake tin and sprinkle with parmesan and bacon. Bake, uncovered, in moderate oven for 35 minutes or until mixture is set. Stand 5 minutes before slicing. Serve hot or cold.

Tips

Great for school lunches, picnics or serve as party finger food, warm or cold.
This recipe is also gluten free, provided the gluten free ingredients/brands are used.

Variations

Add 1 cup chopped cooked chicken, prawns or ham.
Substitute vegetables with diced and cooked: potato, sweet potato and pumpkin.