This is by far one of my favourites and the most requested recipe from my collection. Up until now, it has remained a culinary secret. The recipe sarts with a basic onion and garlic pilaf. I have listed 3 tried-and-tested combinations of this pie, but I encourage you to be brave enough to experiment with your own creations.
1 tablespoon olive oil
1 medium onion, finely diced
2 cloves garlic, crushed
1 ½ cups white rice
2 ½ cups vegetable stock *
Heat oil in a heavy-based, large saucepan. Sauté onion and garlic for 1 minute. Add rice and stir until translucent. Add stock. Bring to the boil, stirring. Cover and reduce heat. Simmer 10 minutes or until all liquid is absorbed; stirring occasionally. Remove from heat and stand covered for a further 10 minutes until rice is swollen and tender.
Preheat oven to 180°C. Cool rice and transfer to large bowl. Lightly whisk 3 eggs and mix through rice with any combination of ingredients listed below.
Cut into slices. Serve hot or cold.
Life for us has been all about survival on a shoestring budget. I've learnt how to live on very basic (and cheap) staples and I cook from scratch and don't buy prepackaged mixes of anything. I've raised three happy and healthy kids and I believe that food is central to good communication and a happy and connected life!
Close to Home
Tales from the front line of parenting. These were some of the happiest days of my life.
I have an unpublished cookbook manuscript that lives on my kitchen bench. This is the collection that I have fed my family from for many years, all made from a core list of practical and economical ingredients. The manuscript is splattered with butter, flour and milk from daily use. It moves between the kitchen and the office as I edit and test-kitchen the recipes.