Silverbeet and Rice Bake

Main dishes - vegetarian

Preparation time

1h 10min

Total time

1h 55min

Portion

12 slice(s)

Level

easy

TM 5

by mixnservewithmarg

published: 2017/06/13

changed: 2017/06/13

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Ingredients

Silverbeet and Rice Bake

400 grams brown rice
1000 grams water
60 grams parmesan, cubed
100 grams Cheddar cheese, cubed
1 --- brown onion, quarterd
2 cloves garlic
4 --- eggs, lightly beaten
500 grams cottage cheese
250 grams light sour cream or greek yoghurt
1 red capsicum, deseeded and cut into pieces
1 --- zuccini, cut into pieces
6 leaves silver beet
1/2 teaspoon ground nutmeg
1 tablespoon Vegetable stock paste
--- pepper, to taste

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Recipe's preparation

Rice preparation

1. Insert simmering basket into TM bowl and weigh in rice. Remove basket, rinse rice under cold water and allow to soak in basket 30 mins before cooking. Drain.
2. Place water into TM bowl, insert basket with soaked rice.
Steam 25 minutes/Varoma/speed 2.
3. Once cooked remove basket and put rice into thermoserver and set aside.
4. Empty TM bowl and allow to cool.
Lightly grease a large baking dish and turn on oven to 180C.

Remaining ingredients

5. Place parmesan and cheddar cheeses into TM bowl and grate 10 sec/speed 9.
6. Transfer cheeses into a large mixing bowl with the eggs, cottage cheese, yoghurt, nutmeg, vegetable stock paste and pepper. Clean TM bowl.
7. Place brown onion and garlic cloves into TM bowl. Chop 3 sec/speed7. Scrape down sides of mixing bowl with spatula. Saute 2 minutes/Varoma/"Gentle stir setting" . Cool slightly on a plate and add to egg and cheese mixture.
8. Put red capsicum pieces into TM bowl chop 3 sec/speed 5 and add to egg/cheese mixture.
9. Put zuccini pieces into TM bowl, chop 3 sec/speed 4 and add to egg/cheese mixture.
10. Put 2-3 silverbeet leaves into TM bowl so it is half full. Chop 3 sec/speed 4. Add to egg/cheese mixture. Repeat with remaining silverbeet leaves.
11. Add cooled rice, mix thoroughly till all ingredients are well blended.
12. Put into prepared baking dish. Bake for 45-50 minutes at 180C or until golden and set in the middle.

Serve hot or cold with salad.

Tip

This recipe is suitable to freeze once it is cooked and sliced.
If you don't like capsicum or zuccini, use other vegetables with similar texture and colour.
Instead of nutmeg, you can add a tbsp of sweet chilli sauce.
This slice tastes great with the Tomato Ketchup from BCB pg. 247
Good for entertaining.

Thermomix Model

Recipe is created for
TM 5

If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.

Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

Recipe's categories:

Baking Lunch Vegetarian Rice dish Vegetable dish