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Veggie rice slice
Ingredients
1 1/2 cups cooked brown rice
1 cup grated reduced fat cheddar cheese
1 large zucchini, grated
1 large carrot, grated
125g tin sweet corn kernels
¾ cup self-raising flour
4 eggs
½ cup reduced fat milk
Method
1. Preheat oven to 180°C
2. Grease a loaf pan and line with baking paper
3. Combine rice, carrot, zucchini, corn, olives, cheese and flour in a bowl
4. Whisk eggs and milk together in a jug. Add to rice mixture. Stir to combine
5. Spread into prepared pan. Bake for 35 minutes or until lightly browned and cooked through. Stand in pan for 20 minutes
6. Cut into slices. Serve.
Variations:
Try adding tinned tuna (drain well), feta or some sundried tomato