Save to your scrapbook
Root vegetable and rice galette
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
250g wholegrain basmati rice
2 tbsp olive oil
2 onions, sliced
3 large parsnips, coarsely grated
3 large carrots, coarsely grated
½ swede, coarsely grated
240g can Clément Faugier Chestnuts, roughly chopped
3 large essential Waitrose Free Range Eggs, beaten
100g essential Waitrose English Mature Cheddar, grated
1 tsp ground cinnamon
300ml half-fat soured cream
25g pack fresh chives, chopped
1. Preheat the oven to 200ºC, gas mark 6. Grease a 23cm loose-bottomed cake tin. Cook the rice in boiling water for 20-25 minutes until tender, then drain. Heat the oil in a frying pan and fry the onions for 4-5 minutes until golden.
2. Meanwhile, place the root vegetables in a large bowl and pour over boiling water. Cover with clingfilm and leave for 5 minutes, then drain.
3. Mix the rice, onions and vegetables together with the chestnuts, eggs, cheese, cinnamon and seasoning. Press into the prepared tin and place on a baking tray. Bake for 40 minutes until golden. Cool slightly before removing from the tin.
4. In a bowl, mix together the soured cream and chives, season and serve alongside the galette, cut into wedges.
Typical values per serving:
14g protein, 8.7g fibre