Provenal silverbeet tian


  • 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


  1. Preheat the oven to 180°C.
  2. Cook the rice in boiling water for 10–15 minutes, or according to the packet instructions, until just tender.
  3. Drain well.
  4. Trim the stalks from the silverbeet and chop.
  5. Cut the silverbeet leaves into 2 cm slices.
  6. Drop the stalks into a large saucepan of boiling water and cook for 2 minutes.
  7. Add the silverbeet leaves and cook for a further 1–2 minutes.
  8. Drain well in a colander, then refresh under cold running water.
  9. Press out excess liquid.
  10. Mix together the silverbeet and rice, then stir in about half of the grated gruyère, the thyme, and salt and pepper to taste.
  11. Lightly grease a 2 litre tian (earthenware casserole dish) or a shallow ovenproof dish.
  12. Spoon half the rice mixture into the dish, spreading evenly.
  13. Add a layer of half the tomato slices, then spoon over the remaining rice mixture.
  14. Whisk together the eggs and milk in a measuring jug.
  15. Pour evenly over the rice mixture.
  16. Arrange the remaining tomato slices on top and sprinkle with the rest of the gruyère.
  17. Bake for about 45 minutes, or until lightly set and the top is beginning to brown.
  18. Serve hot

Serves 4
Preparation: 15 minutes
Cooking: about 1 hour


Source: Milk, Eggs and Cheese
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