Wednesday, October 09, 2013

Silverbeet Tian

I got this recipe many years ago from my all time favourite vegetarian cookbook - one of those cookbooks that you use as a bible and so allow someone else to delve into it and -that is where the trail goes cold.  Who did I lend it to?

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
I apologise for no set quantities  - it changes each time I make it, and every time is great.

  • 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.
Eat.  Enjoy.  It is DELICIOUS.


Debby said...

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...

Krista said...

This sounds so good! My silverbeet is finally starting to come back after being devoured by goats. :-)

Jacana said...

OOOooo that sounds interesting.

jeanie said...

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.