50g butter
3 cups brown rice, cooked
3 cloves crushed garlic
1 large onion
1 bunch silverbeet, washed and chopped roughly
1 tbsp worcestershire sauce
3 eggs
1 tbsp sweet chilli sauce
250 g cottage cheese
2 tbsp parsley
¼ cup parmesan cheese, grated
To taste salt & freshly ground pepper
75 g cheese, grated
Set oven to 170C. Melt butter. Add onion and garlic and cook until soft and transparent. Add silverbeet and cook for 2 to 3 minutes. Add the worcestershire sauce and sweet chilli. Stir then remove from heat. Mix cottage cheese, eggs, parsley and parmesan. Then add silverbeet, rice, and salt and pepper to taste. Place in a greased oven-proof dish and sprinkle grated cheese over and a few grinds of pepper. Bake for 30 minutes until golden. Serve with your favourite chutney or chilli jam.
It's fun and challenging to cook with what's available and the produce is so much fresher than anywhere else. Our family loves them!
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