Name: Rice and spinach gratin
Prep time: 15 min
Cook time: 55 min
Total time: 70 min
Yield: 4
Ingredients: 3/4 cup (150 grams) brown rice; 100 gram baby spinach, plus extra to serve; 125 gram silken tofu, drained, roughly chopped; 10 black olives, chopped, plus 5 whole olives, to serve; 1 red onion, finely chopped, plus extra to serve; 1/3 cup (50 grams) pine nuts, toasted, plus extra to serve; 2 tablespoon olive oil; 3 eggs, lightly beaten; 1 cup (125 grams) grated cheddar or gruyère cheese; shaved parmesan, to serve

Rice and spinach gratin

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Serves 4

Prep

15M

Cook

55M

Total

1H 10M

Ingredients

3/4 cup (150 grams) brown rice

100 gram baby spinach, plus extra to serve

125 gram silken tofu, drained, roughly chopped

10 black olives, chopped, plus 5 whole olives, to serve

1 red onion, finely chopped, plus extra to serve

1/3 cup (50 grams) pine nuts, toasted, plus extra to serve

2 tablespoon olive oil

3 eggs, lightly beaten

1 cup (125 grams) grated cheddar or gruyère cheese

shaved parmesan, to serve

Method

1.Cook rice in a saucepan of boiling water according to packet directions. Drain.

2.Preheat oven to 200°C/180°C fan-forced. Grease an 8-cup baking dish.

3.Combine rice, spinach, tofu, olive, onion, pine nuts and oil in a bowl. Add egg and 1/4 cup of cheese and mix to combine. Season. Spoon into prepared dish and scatter over remaining cheese. Bake 30 mins, until golden and set.

4.Top with extra spinach, olives, onion, pine nuts and parmesan, and serve.

If this gratin is baked for longer than 30 minutes, it can become dry.
Note

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