THE DAIRY KITCHEN
Zucchini, Capsicum and Artichoke Rice Slice
By THE DAIRY KITCHEN
Serves
6
Difficulty
Easy
Preparation
15 MINS
Cooking
1 HR 0 MINS
This slice is delicious served warm or cool and will keep refrigerated for up to 2 days. It makes a great portable office lunch, just ensure it is kept refrigerated.
Ingredients
300g reduced fat smooth ricotta cheese1 cup reduced fat milk
2 tablespoons grated parmesan cheese
2 eggs, lightly beaten
1/2 cup raw medium grain rice
2 zucchini, grated
1/3 cup frozen peas, thawed
4 spring onions, finely chopped
1 tablespoon finely chopped mint
1 cup roasted red capsicums, cut into strips
100g fat-free marinated artichoke hearts, drained and halved
1/4 cup sunflower seeds
crisp green salad, for serving
Handy Tips
This slice is delicious served warm or cool and will keep refrigerated for up to 2 days. It makes a great portable office lunch, just ensure it is kept refrigerated.
Roasted capsicum and marinated artichokes can be purchased in jars in the antipasto section of the supermarket or from a deli.
Nutrition (per serve)
| Energy (kj) | 983 |
| Sugars (g) | 8.1 |
| Protein (g) | 14.5 |
| Dietry Fibre (g) | 4.6 |
| Fat Total (g) | 8.9 |
| Sodium (mg) | 296 |
| Saturated (g) | 4.3 |
| Calcium (mg) | 269 |
| Carbohydrates (g) | 22.1 |
| Iron (mg) | 1.6 |
Method
- Mix ricotta, milk, half the parmesan, eggs, rice, zucchini, peas, spring onions and mint together in a large bowl.
- Pour mixture into a baking paper lined 28 cm x 18 cm slice pan, scatter with capsicum, stud with artichoke hearts and sprinkle with remaining parmesan and sunflower seeds. Bake at 180°C oven for 55-60 minutes or until rice is tender and slice is set. Cool slightly before slicing and serving warm or cool with salad.
