Swiss chard & rice slice
7
Points®
Total time: 0 min • Prep: 0 min • Cook: 0 min • Serves: 4 • Difficulty: Easy
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
Ingredients
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
Garlic
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
Lemon
1 medium, cut into wedges
Instructions
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.
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