This recipe is an oldy but a goody! I made it the other day for lunch and served with some eggs and bacon. But, if you are doing without meat at the moment or permanently, this loaf is also great. It contains eggs and cheese and brown rice as well as a whole range of vegies so it will fill you up and taste great too!

This is one from Mum’s Recipe Book. However, I thought it needed a bit extra so I have added some of my own touches!  I hope you enjoy it.

What you will need:

1 cup brown rice

250 g vegetables cut finely ( or you can use mixed frozen vegetables such as corn and peas)

30 grams olive oil

1 chopped onion

2 cloves garlic, crushed

1 tin of diced tomatoes

 1/2 cup grated cheddar cheese

1/2 cup wholemeal breadcrumbs

1/3 cup milk

3 eggs, lightly beaten

chilli flakes

mixed herbs

Method:

Grate the cheese and set aside.

Cook the rice for 30 minutes. 

In a medium- large pan saute the onions, garlic and herbs for 3-4 minutes in the olive oil.

Add in all ingredients (only add in half the cheese) and mix in well. 

Pour the mixture into a greased loaf pan 23cm by 12 cm or several smaller pans. 

Cover with foil and bake at 200C for about 40 minutes. 

Uncover and cook for a further 10 minutes at 200 C. 

Sprinkle the remaining cheese over the top and cook for 5-10 minutes at 220C or until the cheese is browning and bubbling. 

Leave to sit in the tin for 10 minutes before serving. Cut slices and serve with a salad. 

Enjoy!

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Gillian (and Andrew)