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Categories:Viewed: 42 - Published at: 7 years ago
Ingredients
- 14 cup long grain rice
- 13 cup olive oil
- 3 leeks, white part only, thinly sliced
- 3 zucchini, coarsely grated
- 2 garlic cloves, crushed
- 14 cup mint, chopped
- 2 tablespoons dill, chopped
- 8 eggs, beaten
- 150 g feta cheese, drained and crumbled
- sliced red onion, to serve
- tomatoes, to serve
Method
- Preheat oven to 180.
- Grease a loaf pan or slice tray.
- Cook rice in boiling, salted water until tender, about 8 minutes, drain.
- Heat 2 tbs olive oil in saucepan, add leek and cook over low heat for 7-8 minutes or until softened.
- Add zucchini and garlic and cook a further 2-3 minutes.
- Allow to cool slightly.
- Add rice, mint, dill, eggs and feta.
- Season, mix, then pour into baking dish.
- The loaf tin should bake for 30 minutes or until golden and set.
- A slice tray would take less time, but I've not tried that!
- Toss onion and tomato in remaining olive oil.
- Serve hot, cold or at room temperature (my favourite) with a helping of the onion/tomato mix and a green salad.
