Almond Rice Bake

Serves: 6

Ingredients:

1 cup brown rice
2 chicken stock cubes
3 cups boiling water
1 medium onion, finely chopped
1 tablespoon mixed herbs
3 eggs, lightly beaten
3 1/2 ounces (100 g) ground almonds

Microwave Method:

1. Place rice, stock cubes and boiling water in a large bowl. Cook, uncovered, for 25-30 minutes or until liquid has been absorbed.
2. Add onion, mixed herbs, eggs and ground almonds to rice. Mix well.
3. Pour mixture into a greased 9 x 5 inch (23 cm x 12.5 cm) loaf dish.
4. Cook for 7-9 minutes on MEDIUM HIGH.
5. Allow to cool before slicing. Serve with homemade tomato sauce.

Convection Microwave Method:

1. Place rice, stock cubes and boiling water in a large bowl. Cook, uncovered, for 25-30 minutes or until liquid has been absorbed.
2. Preheat oven 350 degrees F (180 degrees C).
3. Add onion, mixed herbs, eggs and ground almonds to rice. Mix well.
4. Pour mixture into a greased 9 x 5 inch (23 cm x 12.5 cm) loaf dish.
5. Place on Low Rack, cook for 14-16 minutes on LOW MIX/BAKE.
6. Allow to cool before slicing. Serve with homemade tomato sauce.