Cheesy Vegetable Rice Slice

2012-06-02
  • Servings : 12
  • Prep Time : 15m
  • Cook Time : 30m
  • Ready In : 45m

What do you do when you have a cup-load of leftover brown rice and some dreary vegetables in the fridge? Make these of course. Harry smushed them between his fingers, loving the new flavour and textures. A must try.

Oh, and if you have a muffin tin, try making these as individuals.

Allergy alternative – Egg: This recipe has also been tested with an egg replacer “No Egg, Natural Egg Replacer” and worked well (Thanks Hannah)

Tip: I wanted something flourless so the end result is not as firm as say, a zucchini slice. You could always add 3/4 cup of flour at step two if you want something that doesn’t fall apart quite as much.

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Ingredients

  • 1½ cup of cooked rice, leave to cool at room temp (I always use brown)
  • 1 large zucchini, grated
  • 1 tbs butter
  • ½ brown onion, finely chopped
  • 1 garlic clove, finely chopped (roasted - optional)
  • 1 large carrot, grated
  • 2 large eggs (or egg replacer)
  • 1½ cup tasty cheese, grated
  • 1 large tomato, thinly sliced
  • Optional: A handful of spinach (fresh or frozen)

Method

Step 1

Preheat oven to 180°C. In a large saucepan, melt the butter over medium heat. Add onion and garlic and cook gently for a few minutes or until soft. Add the carrot, and cook for another few minutes, stirring occasionally. Add the zucchini and cook for one more minute -

Step 2

Remove from the heat and place mixture in a bowl to cool. Once cool, stir through rice, eggs and 1 cup of cheese -

Step 3

Grease the base and sides of a non-stick square pan or casserole dish. Press rice mixture in, top with tomato slices and then remaining grated cheese -

Step 4

Bake for about 35 minutes, or until cheese is golden brown. Cut into slices and wrap individually to freeze  -

Step 5

Note: rice can pose a food poisoning risk. If you are planning to freeze these then use freshly made rice and reheat to piping hot. -

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Recipe Comments

  1. posted by Nicki Kirk on June 7, 2012

    I always find sneaky ways to include spinach in everything I make.. So I added finely chopped spinach when adding the zuchini. Very yummy! Millie loved it! Great way to pack in heaps of vegies!! xoxo

      Reply
  2. posted by Allie on June 7, 2012

    Nicki I was going to do the same but didn’t have any and it was – wait for it – $12 for a small frozen pack here. No thanks.
    Thanks for the comment I will add that as a tip to the recipe.
    Axxx

      Reply
  3. posted by Anita Vitanova on July 5, 2013

    I ll be making this …however, if I add spinach- how do I reheat it after freezing? I ve read recently that we can’t reheat spinach particulary when feeding babies and toddlers?

      Reply
    • posted by Allie on July 5, 2013

      Hi Anita, I haven’t read that myself so I am not sure of the facts. But if you are at all concerned it might be best to just leave the spinach out if you intend on freezing this recipe. I hope your little one likes it :) Ax

        Reply
  4. posted by Sussan on August 5, 2013

    Hi Allie, what do you think of adding tuna to the recipe? I’m trying to get my fussy 22 month old to eat fish. Thanks :)

      Reply
  5. posted by Lisa Lewis on December 28, 2013

    Could you add other vegies to this recipe? Thanks

      Reply
  6. posted by Lisa Lewis on March 22, 2014

    Are you able to freeze this with the included spinach? Thanks

      Reply
  7. posted by Lisa Lewis on March 23, 2014

    Could you also add ham say instead of the tomato or as an addition?

      Reply
  8. posted by Joni on March 26, 2016

    Hi ! This recipe was excellent ! My very fussy toddler son loved it :) thank you :) Joni

      Reply
  9. posted by Denise feltwell on April 15, 2016

    My 9 month old loved these. Great introduction to rice! I used a muffin tin which worked great.

      Reply
  10. posted by Kara on June 21, 2016

    Making this tonight with sweet potato, spinach,and potato added to it as well. I think I did too much rice.

      Reply

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