Herby Rice Cake

Herby Rice Cake

Serves 4

2 pts per serving

120g pack Batchelors savoury rice

1 leek, finely chopped

1 tbsp freshly chopped oregano (or 1 tsp dried)

1 tbsp freshly chopped parsley

1 egg, beaten

fry light

Place rice in a pan with the leek and pour over 16fl oz (450ml) boiling water.  Cover and simmer 20-25 mins until rice is cooked and has absorbed all the liquid.  Transfer to a bowl and leave to cool.

Stir in the herbs and egg and mix well.

Heat a frying pan, and spray with frylight.  Spoon the rice into the pan and pat down.  Fry gently for 5 mins then place under the grill for 3-4 mins until golden.

Turn out onto a plate and cut into wedges.

Note:

To make this on core, use brown rice and cook it in stock.  Add more flavourings eg, curry powder, chilli powder etc and make as above.