I had planned to make a potato-top fish pie for dinner tonight. I had already put the pan of water on to boil then went to the pantry to get the potatoes....and there were none! Someone hadn't put on the shopping list that we were out, nor had he mentioned it when I told him what I was going to make for dinner!
Oh well, straight to my 'what the heck are we going to have for dinner there's no fresh vege and i'm out of idea's' recipe! This 'pie' has three ingredients - rice, cheese and silverbeet (swiss chard), is super easy to make and the best bit is it tastes WAY better than it sounds!
Silverbeet and rice pie
1. Cook 1 c rice (I use long grain brown but basmati is good too).
2. While the rice is cooking steam/boil roughly chopped silverbeet (you can use spinach too) for around 5 minutes until wilted. I use maybe 10 silverbeet leaves, with stems removed.
3. Layer half the rice into the bottom of a casserole dish, top with half the silverbeet, sprinkle with cheese (whatever works for you - I use feta). Repeat the layers, ending with cheese (I use grated edam here).
4. Bake in the oven until the cheese is melted and lightly browned.
Serve with a veggie side.