Baked Spekko Rice, sundried tomato & mozzarella loaf | Spekko Rice
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Baked Spekko Rice, sundried tomato & mozzarella loaf

Baked Spekko Rice, sundried tomato & mozzarella loaf

  • Serves: 4
  • Difficulty: easy
  • Prep time:
  • Cooking time:
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    15 ml olive oil
    2 large onions, sliced
    2 garlic cloves, peeled and finely chopped
    5 ml dried thyme
    150 g spinach, roughly chopped
    1 cup cooked Spekko Long Grain Parboiled Rice (or use leftover rice)
    100 g sundried tomatoes, roughly chopped
    4 eggs
    150 g mozzarella cheese, grated

    To serve
    Light leafy salad with tomatoes
    Roasted cherry tomatoes on the vine


    1. Preheat the oven to 200 °C and grease a 25 cm loaf tin.
    2. Heat the olive oil in a pan over a low heat. Add the onions, garlic and thyme, with a pinch of salt.
    3. Cook slowly, stirring occasionally, until soft and caramelized. Add the spinach and rice and cook for a further minute or two, until wilted. Remove from the heat. Stir the sundried tomatoes through.
    4. In a large bowl, whisk the eggs. Add the onion and tomato mixture, the rice and mozzarella and season with an extra pinch of salt and pepper.
    5. Pour the mixture into the greased loaf tin and press gently to even it out.
    6. Bake in the oven for about 45 minutes or until cooked through.
    7. Remove from the oven and allow to sit for 5-10 minutes in the tin, then tip out.
    8. Slice and serve.

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