I often make this pie (or a version of it) to turn leftover rice into a delicious and thrifty meal.
It’s perfect for using up the dregs from a dinner party too: lovely additions include bits of caramelised onion from the roasting pan, the last shreds of roast chicken left on the bone, or that lonely bit of cheddar languishing on the cheeseboard. As with most things in life, the cheesier the better.
NB: A word to the wise – very few people realise that leftover rice needs to be treated with care. If you’re not going to eat rice straight after you’ve cooked it, then you need to store it in the fridge as soon as possible. Any uneaten rice should be thrown out after 48 hours in the fridge.
- 2 cups cooked rice
- 2 small zucchini
- 150g feta cheese, crumbled
- 50g Parmesan cheese, grated
- 4 spring onions, finely sliced
- 2 tbsp fresh mint and/or parsley, finely chopped
- 4 eggs, lightly beaten
- Preheat oven to 200°C.
- Grease a 20cm non-stick round cake tin or a 12-cup muffin tray.
- Combine the rice, cheeses, green onions, mint and eggs in a large bowl and mix well. Season to taste.
- Use a vegetable peeler to slice the zucchini into long, thin strips. Drizzle with olive oil and fry until just cooked and soft. (If your zucchini is already cooked, skip this step.)
- Stir into the rice mixture then press into the greased tin.
- Bake for 25 minutes (or 15 minutes if using a muffin tray), until lightly golden and set in the centre.
- Serve immediately.
Recipe by Olivia Mackay, scoffandquaff.wordpress.com