Brown Rice, Pea, Mint and Courgette Bake | Spekko Rice
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Brown Rice, Pea, Mint and Courgette Bake

Brown Rice, Pea, Mint and Courgette Bake

Vegetarian, delicious and a perfect family dish! Watch our handy video to learn how to make this yummy oven delight! #Veggie #SpekkoHowTo

  • Serves: 4
  • Difficulty: easy
  • Prep time:
  • Cooking time:
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    oil for sautéing
    1 bunch spring onions, roughly chopped
    250 ml (1 cup) grated baby marrow
    250 ml (1 cup) petit pois, defrosted
    1 cup cooked Spekko Saman Brown Rice
    1 log goat’s cheese
    60 ml (1/4 cup) basil pesto
    250 ml (1 cup) cream
    30 ml (2 tbsp) chopped fresh mint
    1 egg
    salt and freshly milled pepper


    1. Preheat the oven to 180ºC.
    2. Heat the oil and sauté the spring onion for 3 minutes.
    3. Add the baby marrow and cook for another 2 minutes.
    4. Turn the heat off and add the peas and brown rice, season.
    5. Divide the rice mixture between 4-6 ramekins.
    6. Dollop on basil pesto and a slice of goat’s cheese.
    7. Make a custard by mixing the cream, mint and egg. Season with salt and pepper.
    8. Share the custard between the ramekins.
    9. Bake in the oven for 20 minutes or until set and golden.

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