Ingredients
- 1½ cups (360 ml) short grain rice, cooked
- 4 spring onions, finely chopped
- 3 eggs, lightly beaten
- ½ cup (120 ml) grated parmesan cheese
- 500 g (1 lb) carrots, cauliflower, and broccoli
- 1½ cups (260 ml) grated mozzarella cheese
- 1½ tsp dried thyme
- 1 cup (240 ml) tomato salsa, for serving
Procedure
- In a large bowl, combine the cooked rice, spring onions, eggs and the Parmesan cheese. Season to taste with salt and pepper.
- Press half the rice mixture into a greased 20 cm spring-form pan. Toss vegetables with one cup of mozzarella cheese, place into pan. Spoon on the remaining rice and press down firmly. Sprinkle evenly with remaining cheese and thyme.
- Bake in a preheated oven at 200°C (400°F) for 30–35 minutes.
- Serve with tomato salsa.