Ingredients
Everything you'll need to make this recipe
1
1½ cups (360 ml) short grain rice, cooked
2
4 spring onions, finely chopped
3
3 eggs, lightly beaten
4
½ cup (120 ml) grated parmesan cheese
5
500 g (1 lb) carrots, cauliflower, and broccoli
6
1½ cups (260 ml) grated mozzarella cheese
7
1½ tsp dried thyme
8
1 cup (240 ml) tomato salsa, for serving
Instructions
Step-by-step guide to making this recipe
1
In a large bowl, combine the cooked rice, spring onions, eggs and the Parmesan cheese. Season to taste with salt and pepper.
2
Press half the rice mixture into a greased 20 cm spring-form pan. Toss vegetables with one cup of mozzarella cheese, place into pan. Spoon on the remaining rice and press down firmly. Sprinkle evenly with remaining cheese and thyme.
3
Bake in a preheated oven at 200°C (400°F) for 30–35 minutes.
30–35 minutes
4
Serve with tomato salsa.