Sunday Supper hosted by Meet Me at Mikes.
This is an absolute favourite in our house. It's great hot or cold. You can serve it as finger food at a party or make a meal of it. Best of all it can be packed for lunch the next day.
Rice Cake
1 Cup of Rice (cooked by absorption)
1 Large or 2 medium zucchini (grated)
4 eggs
2 cloves of crushed garlic
1½ cups of grated tasty cheese
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½ pumpkin (cut up & pre-roasted)
2 brown onions (pre caramelised)
3 Tablespoons of Organic pasta sauce
Mix all ingredients in bowl until well combined.
Season salt &/or pepper if you wish.
Line dish with baking paper. Use a lasagne type dish for slice or make it in a springform cake tin - it looks really cute.
Press mixture into tray & sprinkle with ½ cup of grated cheese.
Bake for around 40 minutes in moderate oven (until firm in the centre & the cheese is golden).
I've separated the basic mixture from the "extras". You can make this cake with absolutely anything you like. We love it with:
Sweet potato & spanish onion or
Asparagus & corn & a tub of that Wattle Valley Chilli Red Dip instead of the pasta sauce.