Pesto Chicken Rice Loaf with Passata

Pesto Chicken Rice Loaf with Passata

Serves 4

Points plan: 5 pts per serving

No Count/Core: 1½ pts per serving

175g long grain and wild rice, rinsed in cold water

frylight

1 medium onion, finely chopped

175g closed cup mushrooms, wiped and sliced

3 tbsp pesto sauce

115g cooked chicken, chopped

2 medium eggs, beaten

25g white breadcrumbs

1 x 700g jar passata

basil to garnish

Preheat oven to 180ºC/350ºF/Gas 4.  Put rice into a large pan of cold water, bring to the boil and simmer for 15-18 minutes until the rice is tender.  Drain well and transfer to a large bowl.  Leave for 30 mins.

Spray a pan with frylight and cook the onion and mushrooms for 4-5 mins until softened.  Set aside.

Stir the pesto and chicken into the rice with the mushroom mixture.  Bind together with the eggs and crumbs, season well.

Press into a greased 900g (2lb) loaf tin and bake for 35-40 mins until firm and lightly golden around the edges.  Cool in the tin for 10 mins.

Meanwhile heat the passata in a pan.  Run a knife around the edges of the tin and turn the loaf onto a serving plate.  Slice and serve with the passata, garnished with basil leaves and roasted veg or salad.