Name: Silverbeet and Rice Slice
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Yield: 6
Ingredients: 3/4 cup long-grain white rice cooked; 7 silverbeet roughly chopped; 50 g butter; 1/2 cup shallots sliced; 4 egg beaten; 1 1/2 cup milk; 1 1/2 cup cheese grated; 1/3 cup parmesan cheese; 1 pinch salt and pepper *to taste

by vikta Last updated on 07/09/2019

This is a savoury baked egg custard with silverbeet and rice, giving it body, with cheese for added flavour. - vikta

Ingredients

3/4 cup long-grain white rice cooked
7 silverbeet roughly chopped
50 g butter
1/2 cup shallots sliced
4 egg beaten
1 1/2 cup milk
1 1/2 cup cheese grated
1/3 cup parmesan cheese
1 pinch salt and pepper *to taste

Method

Step 1

Cook rice according to preferred method and place in a large mixing bowl to cool.
Step 2

Roughly chop silverbeet, dice stems and steam to wilt down.
Step 3

Mash cooked silverbeet down with a potato masher to reduce liquid. Add it to the rice.
Step 4

Use base of steamer saucepan to melt butter.
Step 5

Add shallots or onion and cook to soften. Add the milk and heat until hot.
Step 6

Add eggs to the rice and silverbeet.
Step 7

Add the milk mixture, cheeses, salt and pepper. Mix well.
Step 8

Pour into a large, greased baking dish.
Step 9

Bake at 200C for 35-40 minutes or until mixture is lightly set and browning slightly.
Step 10

Allow to stand for 10-15 minutes before serving.

Equipment

1 baking dish

Recipe Notes

from Australia’s Best Recipes team

I use a 30 cm x 21 cm x 5 cm deep stainless steel baking dish. Two or three diced bacon rashers may be added if desired. May also be served cold or reheated.