Ingredients:
120g brown rice - uncooked
120g tasty cheese
4 eggs
120g milk
1 lrg carrot - quartered
1 lrg zucchini - quartered
4 chives - quartered
1/2 cup corn kernels
110g spelt flour (or plain wheat flour)
1 tsp baking powder
Method:
Weigh rice into basket and rinse well. Weigh 1200g of water into bowl, insert basket and cook rice for 35 minutes, varoma temp, speed 4.
Remove rice when cooked and rinse in cold water. Rinse out bowl in cold water and dry.
Preheat oven to 180 degrees (160 fan forced) and line a 20x30cm lamington tray with baking paper (leave a little overhang above sides of tray). Use a peg on each side to hold the baking paper in place. Remove the pegs before baking though :-).
Grate cheese in TM for 3 seconds on speed 8. Set aside.
Add eggs and milk to bowl and whisk for 15 seconds on speed 4. Set aside (poured in with cheese is fine).
Add carrot, zucchini and chives to bowl and grate for 3-4 seconds on speed 5 or until chopped finely.
Add all ingredients on the list into bowl and mix for 20 seconds on reverse speed 3 or until well combined.
Pour into lined tray and spread evenly.
Bake for 30 minutes or until golden brown and firm to touch.
Notes:
Some lovely additions to the slice include:
*diced triple smoked ham and cracked pepper
*diced cooked chicken and sweet chilli sauce
*tuna would probably also work well if you like it.
