Vegetable and rice slice
Meals are a significant element of your diet plan. You ought to compare the sum of that food you usually eat into the serving size listed on the tag. Eating huge servings or portions may lead to fat gain. No matter if you are planning an elaborate menu or simply planning in advance for tomorrow's Vegetable and rice slice. This recipe stems in many decades of enjoying it at kitchen. I discover that adding a couple ingredients into your recipe adds thickness into what exactly is ordinarily bland. You might be searching for milder foods to make with your leftovers. Nice and light Vegetable and rice slice ideal for post-vacation. The ingredients within this recipe get your tongue pounding, also are very waist-friendly once you require a'bite' following an active getaway. Utilizing a few ingredients as options, this soup is loaded using a fall and hot flavor that produces it tasty. An ideal Vegetable and rice slice to warm you up on cool winter days. Great for employing leftover. With all that occurs over a standard afternoon - extended work hours, athletics activities and after school activities - it truly is understandable that cooking is the previous thing you would like to complete or have to take into consideration once you buy home. That's where we would like to develop into play. Right here, you will locate quick and easy recipes that insure all of your favorite dishes such as poultry dinner recipes, ground beef recipes, and vegetarian meal suggestions that could keep food interesting, nonetheless straightforward. And because it's necessary to satisfy the entire household members, we have also contained family-friendly Vegetable and rice slice thoughts that may satisfy even the pickiest little types.
How to make Vegetable and rice slice
Yield = 16 piecesPrep time: 0:45
Cook time: 0:50
Total time: 1:35
Ingredients
- 1/2 cup medium-grain brown rice
- 1 large carrot, peeled, grated
- 1 large zucchini, grated 125g can corn kernels, drained, rinsed
- 1/4 cup roughly chopped fresh chives
- 1 cup grated reduced-fat tasty cheese
- 3/4 cup self-raising flour
- 4 eggs
- 1/2 cup reduced-fat milk
Method
- Step 1 Preheat oven to 180°C/160°C fan-forced. Grease a 3cm-deep, 20cm x 30cm (base) lamington pan. Line with baking paper, allowing 2cm overhang at long ends
- Step 2 Cook rice following packet directions. Drain. Cool for 20 minutes. Meanwhile prepare remaining ingredients.
- Step 3 Combine rice, carrot, zucchini, corn, chives, cheese and flour in a bowl. Whisk eggs and milk together in a jug. Add to rice mixture. Stir to combine. Spread into prepared pan. Bake for 35 minutes or until lightly browned and cooked through. Stand in pan for 20 minutes. Cut into 16 pieces. Serve.
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