1 1⁄2 cups cooked brown rice
1 cup grated reduced fat cheddar cheese
1 large zucchini, grated
1 large carrot, grated
1⁄4 cup pitted black olives, chopped
125g can sweet corn kernels
3⁄4 cup self-raising flour
1⁄2 cup reduced fat milk
1 Preheat oven to 180°C.
2 Grease a loaf pan and line with baking paper.
3 Combine cooked rice, grated carrot, zucchini, corn, olives, cheese and flour in a bowl.
4 Whisk eggs and milk together in a jug. Add to rice mixture. Stir to combine.
5 Spread into prepared pan. Bake for 35 minutes or until lightly browned and cooked through. Stand in pan for 20 minutes.
6 Cut into slices. Serve.
Try adding tinned tuna (drained well), feta or some sundried tomato.
The Carousel thanks The Grains & Legumes Nutrition Council for this recipe