Vegetable and Rice Slice

Ingredients

• 1/2 cup medium-grain brown rice
• 1 large carrot, peeled, grated
• 1 large zucchini, grated 125g can corn kernels, drained, rinsed
• 1/4 cup roughly chopped fresh chives
• 1 cup grated reduced-fat tasty cheese
• 3/4 cup self-raising flour
• 4 eggs
• 1/2 cup reduced-fat milk

Method

1. Preheat oven to 180°C/160°C fan-forced. Grease a 3cm-deep, 20cm x 30cm (base) lamington pan. Line with baking paper, allowing 2cm overhang at long ends
2. Cook rice following packet directions. Drain. Cool for 20 minutes. 3 Combine rice, carrot, zucchini, corn, chives, cheese and flour in a bowl. Whisk eggs and milk together in a jug. Add to rice mixture. Stir to combine. Spread into prepared pan. Bake for 35 minutes or until lightly browned and cooked through. Stand in pan for 20 minutes. Cut into 16 pieces. Serve.