Ingredients:
1 onion, chopped
2 cloves garlic, crushed
1 tablespoon olive oil
1 cup basmati rice
2 cups chicken stock
half cup of semi-dried tomatoes, chopped
200g Bocconcini cheese, sliced
100g baby spinach leaves
425g can tuna in oil, drained and flaked
half cup grated Parmesan cheese
2 tablespoons basil pesto
5 eggs, beaten
salt and pepper to taste
extra Parmesan for topping
Method:
1. Preheat oven 180C. Grease and line the base of a 20cm spring form baking pan.
2. Cook the onion and garlic with the oil in a frying pan over a medium heat for a few minutes until softened. Transfer to a large microwave safe bowl with the rice and stock. Stir and then microwave for 15 minutes on high. Transfer to a large mixing bowl and allow to cool for about 10 minutes.
3. Mix in the other ingredients and tip into prepared baking pan, smoothing and pressing down with the back of a spoon.
4. Bake in the oven for 40-50 minutes, adding a topping of extra Parmesan cheese towards the end.
5. Serve with a salad.
