Ingredients
- 1¼ cups (250 g) long–grain white rice
- 400 g silverbeet
- 100 g gruyère, grated
- 1 tablespoon chopped fresh thyme
- salt and pepper
- 400 g tomatoes, sliced
- 3 eggs, beaten
- 200 ml low–fat milk
Preparation
- Preheat the oven to 180°C.
- Cook the rice in boiling water for 10–15 minutes, or according to the packet instructions, until just tender.
- Drain well.
- Trim the stalks from the silverbeet and chop.
- Cut the silverbeet leaves into 2 cm slices.
- Drop the stalks into a large saucepan of boiling water and cook for 2 minutes.
- Add the silverbeet leaves and cook for a further 1–2 minutes.
- Drain well in a colander, then refresh under cold running water.
- Press out excess liquid.
- Mix together the silverbeet and rice, then stir in about half of the grated gruyère, the thyme, and salt and pepper to taste.
- Lightly grease a 2 litre tian (earthenware casserole dish) or a shallow ovenproof dish.
- Spoon half the rice mixture into the dish, spreading evenly.
- Add a layer of half the tomato slices, then spoon over the remaining rice mixture.
- Whisk together the eggs and milk in a measuring jug.
- Pour evenly over the rice mixture.
- Arrange the remaining tomato slices on top and sprinkle with the rest of the gruyère.
- Bake for about 45 minutes, or until lightly set and the top is beginning to brown.
- Serve hot