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)
- 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.
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