SAVOURY RICE
SLICE
Serves 4
Points per
serving 5½
Freezing
recommended
2 tsp oil
1 med leek,
trimmed & chopped
1 med onion,
chopped
2 med
carrots, grated
375g cooked
long grain rice (150g dry wgt)
2 eggs,
beaten
120g low fat
soft cheese
60g Mature
Cheddar cheese, grated
2 tbsp dried
mixed herbs
Preheat oven
to Gas 4/180ºC/350ºF.
Heat the oil
and use a little to brush the base & sides of a 20cm (8") sandwich
tin.
Saute the
leek and onion in the remaining oil for 3 mins then add the carrot and rice,
stirring to mix well. Remove from the heat.
Beat the eggs
and soft cheese. Add the Cheddar, rice mixture, herbs and plenty of
seasoning.
Transfer to
the sandwich tin and bake for 30-35 mins until set and golden.
Allow to cool
slightly then cut into 4 portions. Serve with green salad.
Wrap
remaining portions individually in foil or freezer bags and freeze for up to 3
months. Defrost for 2 hours at room temp.
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