The good news is that this recipe is etched on my brain, because we had it tonight and it was (as usual) truly wonderful.
- Olive Oil
- A couple of cloves of garlic minced
- Good bunch of silverbeet, cut fine and rinsed well (you could use spinach instead - spinach and my garden are keeping their distance due to previous sulking fits by the former)
- A few cups of leftover cooked rice (or even cook it special, because this is)
- Toasted pine nuts (not essential, but a bloddy great addition)
- Grated cheese (about a small handful - don't make it too cheesy)
- 3-4 eggs beaten
- Breadcrumbs
- Parmesan cheese
Method:
- In a frypan heat a good swig of oil and get the garlic all fragrant
- Add the silverbeet and let it cook down
- Mix in rice, nuts and cheese.
- Mix in the eggs and pour into a greased oven dish
- Sprinkle breadcrumbs and parmesan over the top of the dish and put into a moderate oven for 1/2 to 3/4 of an hour.
4 comments:
Gotta say, I was grimacing at this recipe, until I realized that silverbeet was not a beet but what we refer to as swiss chard here. Recipe makes a lot more sense to me now...
This sounds so good! My silverbeet is finally starting to come back after being devoured by goats. :-)
OOOooo that sounds interesting.
Debby - I actually grew up with this "spinach" but it isn't (as my uncouth ears have heard often)
Krista - Goats hey? Silverbeet flavoured goat's milk as a result?
Jacana - it comes highly recommended.
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