Ingredients
Method
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Olive oil 100.0 ml
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Brown rice 600.0 g
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Onion, chopped 250.0 g
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Garlic, finely chopped 5.0 g
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Spinach/Silverbeet, chopped 750.0 g
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Currants 50.0 g
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Ground Cinnamon 2.0 g
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Dill, chopped 15.0 g
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Feta, roughly crumbled 400.0 g
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Filo pastry sheets 240.0 g
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Mint yoghurt, to serve
-
Garden salad, to serve
Preparation
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Method
- Heat oil in a large pan over medium heat. Add brown rice and onion and cook for 4 - 5 minutes. Stir through garlic.
- Combine KNORR Vegetable Booster with 5 cups boiling water, stirring to dissolve.
- Meanwhile, blanch the spinach and set it aside.
- Add liquid to rice, cover, and reduce heat to low. Cook for 30 minutes or until all the stock is absorbed.
- Stir through spinach, currants, dill, and feta. Season. Transfer to baking dish.
- Layer sheets of filo pastry, brushing with a little olive oil between each layer.
- Bake for 20 - 25 minutes at 180 degree Celsius or until golden. Serve with mint yoghurt and garden salad.
