SPINACH, SWEETCORN AND RICE SAVOURY PUDDING
spinach (amount not provided)
2 red onions, chopped
2 garlic cloves, chopped
1 tsp ground coriander
1/2 tsp chilli powder
2 tbsp olive oil
8 oz (225g) sweet corn, blended until smooth
salt and pepper (to taste)
4 eggs, beaten
6 oz (170g) cooked rice
2 1/2 oz (70g) grated parmesan, cheddar, or gouda cheese
Preheat oven to 350 degrees F. Oil a 1 liter (4 cup) mold.
Blanch spinach, refresh and squeeze out excess water and chop; set aside.
Fry onion and garlic, add the spices in olive oil and stir.
Next add sweetcorn puree, mix well and season. Put in a bowl with the spinach, add beaten eggs and cooked rice and mix well. Season again. Pour into prepared mold and press down well. Cover with foil and place in a bain marie (a pan with about 2 inches of hot water.)
Bake in a medium (350 degree F) oven for about 40 minutes until cooked.
Serve warm, sprinkled with cheese and a tomato sauce.
Serves 4
adapted from source: The Rice Book by Sri Owen
spinach (amount not provided)
2 red onions, chopped
2 garlic cloves, chopped
1 tsp ground coriander
1/2 tsp chilli powder
2 tbsp olive oil
8 oz (225g) sweet corn, blended until smooth
salt and pepper (to taste)
4 eggs, beaten
6 oz (170g) cooked rice
2 1/2 oz (70g) grated parmesan, cheddar, or gouda cheese
Preheat oven to 350 degrees F. Oil a 1 liter (4 cup) mold.
Blanch spinach, refresh and squeeze out excess water and chop; set aside.
Fry onion and garlic, add the spices in olive oil and stir.
Next add sweetcorn puree, mix well and season. Put in a bowl with the spinach, add beaten eggs and cooked rice and mix well. Season again. Pour into prepared mold and press down well. Cover with foil and place in a bain marie (a pan with about 2 inches of hot water.)
Bake in a medium (350 degree F) oven for about 40 minutes until cooked.
Serve warm, sprinkled with cheese and a tomato sauce.
Serves 4
adapted from source: The Rice Book by Sri Owen
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