Swiss chard & rice slice
Calorie controlled cooking spray
Brown rice, Microwaveable
Egg, whole, raw
2 medium, raw
6 medium, trimmed and chopped
2 clove(s), crushed
1000 g, trimmed and coarsely shredded
Reduced Fat Natural Cottage Cheese
Light Feta Cheese
180 g, crumbled
2 tablespoons, finely chopped
1 medium, cut into wedges
- Preheat the oven to 220°C, fan 200°C, gas mark 7. Mist a 16 x 26cm brownie tin with cooking spray. Line the base and 2 long sides with baking paper, allowing a 2cm overhang.
- Cook the rice to pack instructions and cool slightly. Lightly beat 1 of the eggs in a medium bowl. Stir in the rice, then spread the mixture over the base of the prepared tin.
- Lightly mist a large nonstick frying pan with cooking spray. Cook the spring onions and garlic, stirring, for 2 minutes or until softened. Add the chard and cook, stirring, for 2 minutes until wilted. Transfer to a large bowl. Add the cottage cheese, salad cheese, dill and remaining egg, and mix well. Season with salt and freshly ground black pepper and spread over the rice.
- Bake for 15-20 minutes or until set. Cut into squares. Serve with the lemon wedges.