Beetroot, dill, wholegrain rice & goat’s cheese bake
Ingredients | Serves 4 | Cook 60 Mins
- 2 eggs
- 150ml crème fraiche
- 1 tbsp wholegrain mustard
- 1 tsp Dijon mustard
- 1 tsp Maldon salt (less if using fine salt)
- Black pepper
- 2.5 tbsp tightly packed chopped fresh dill
- 1 clove garlic, grated
- 5 spring onions, finely sliced
- 20g Parmesan (Italian hard cheese if you need a vegetarian cheese), grated
- 250g peeled and grated beetroot – I used purple but you could use any colour
- 250g cooked, cold wholegrain rice (you could use brown, red, wild etc – I used a shop bought packet of cooked rice for ease)
- 100g goat’s cheese, cut into small dice
- 15g butter (for greasing the baking dish)
Method
- Preheat your oven to 170°C and butter a 16cm x 26cm (or similar) oven proof dish.
- In a large bowl, beat the eggs with the crème fraiche and then mix in the mustards, salt, a generous
amount of freshly ground black pepper, chopped dill, garlic, sliced spring onions and Parmesan. - Now mix through the beetroot and rice followed by half the chopped goat’s cheese.
- Pour the mixture into the buttered dish and then dot the remaining goat’s cheese on top.
- Bake in the preheated oven for 45-50 minutes until golden on top.
This recipe was developed for Crop Drop by local chef, food writer, caterer and teacher, Alan Rosenthal. Find out more about him and his recipes on his website. Follow him on Instagram.
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