POINTS® Value:
Servings:
Preparation Time: min
Cooking Time: min
Level of Difficulty:
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Ingredients
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1 spray low-fat cooking spray
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75 g dried rice, long grain
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75 g pistachios, shelled, chopped
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1 tablespoon sesame oil, (or olive oil)
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1/2 teaspoon cumin seeds
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1 portion leek(s), large, trimmed and finely chopped
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2 1/2 medium courgette, grated
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225 g mushrooms, button, sliced
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2 teaspoon soy sauce
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3 medium egg(s)
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100 g cheddar cheese, mature, grated
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2 teaspoon fresh or dried herbs, mixed
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1 pinch salt
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1 teaspoon pepper
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Instructions
- Preheat oven to Gas Mark 4/180°C/350°F. Mist a 900 g (2 lb) loaf tin with spray cooking oil.
- Cook rice in lightly salted boiling water for about 12 minutes, until tender. Rinse with cold water and drain thoroughly.
- Meanwhile, toast pistachio nuts until lightly browned.
- Heat oil in a non-stick frying pan. Add cumin seeds, leek and courgettes. Sauté gently for 5 minutes. Add mushrooms and cook 5 more minutes, stirring. Add soy sauce. Season with salt and pepper.
- Beat eggs in large mixing bowl. Add rice and nuts. Stir in vegetables, cheese and herbs. Mix well. Turn into prepared tin and level the top.
- Bake for about 1 hour 15 minutes, until set and firm. Cool for 10 minutes before turning out.
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