Photo of Swiss chard & rice slice by WW

Swiss chard & rice slice

Points® value
Total Time
0 min
0 min
0 min
Chard and rice is hardly revolutionary...but would you have thought of putting them together into a traybake? Perfect for prepare-ahead suppers, snacks and lunchboxes – just about anything, really


Calorie controlled cooking spray

4 spray(s)

Brown rice, microwaveable

1 pouch(es)

Egg, whole, raw

2 medium, raw

Spring Onions

6 medium, trimmed and chopped


2 clove(s), crushed

Chard, raw

1000 g, trimmed and coarsely shredded

Reduced fat natural cottage cheese

250 g

Light feta cheese

180 g, crumbled

Dill, Fresh

2 tablespoon(s), finely chopped


1 medium, cut into wedges


  1. 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.
  2. 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.
  3. 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.
  4. Bake for 15-20 minutes or until set. Cut into squares. Serve with the lemon wedges.


Serve hot or cold with a ZeroPoint salad of chopped cucumber, tomatoes, green peppers and red onion, drizzled with lemon juice.