Even if it’s summer, we love this dish made with brown rice!
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Ingredients (serves 4)
- 1 cup brown rice
- 2 1/2 cups water
- olive oil
- 2 eggs
- 150 g diced ham
- 100 g sliced mushrooms
- 1/2 red capsicum, diced
- 1/2 cup shredded cheese
- 80 g Parmesan cheese, grated
- 1 handful wholegrain breadcrumbs, plus some more for coating
- Preheat oven at 180 degrees.
- Cook the brown rice in the water and some salt. (I pressure cooked it for 30 minutes in the All-in-One Cooker. If you cook it on the stove it will take slightly longer).
- In a pan slightly oiled, gently fry the mushrooms, capsicum and the ham.
- When the rice is cooked, mix it with the eggs and 40 grams of Parmesan cheese. (Leave the rest of the Parmesan cheese for later).
- Grease an oven casserole dish with olive oil and give it a coating of breadcrumbs.
- Pour half of the rice mixture into the dish. Press it down with your hands.
- On top of the rice place the mushrooms/ham mix, and the shredded cheese.
- Cover with the remaining rice.
- Sprinkle the top with the breadcrumbs and the remaining Parmesan cheese.
- Bake in hot oven for around 30 minutes. Enjoy!