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    Rice, Chestnut and Bacon Gratin

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    Rice, Chestnut and Bacon Gratin

    Ready in 30 minutes

    Serves: 4


    • 90 g Gruyere cheese, grated
    • 2 tbsp chopped parsley
    • 3 eggs, beaten
    • 540g frozen basmati rice, defrosted (or cooked basmati rice)
    • garlic cloves, crushed
    • 200g peeled and cooked chestnuts, chopped
    • 100 g smoked bacon lardons


    1. Preheat the oven to 220C/gas 7. Place the lardons in a large saucepan and set over a medium heat. Cook for 5 minutes, stirring, until the bacon is crisp.
    2. Add the chestnuts and garlic to the pan and cook for 1 minute more; remove from the heat. Stir in the rice, eggs, parsley, 60g cheese and season.
    3. Pile into a 2 litre baking dish, sprinkle with the remaining cheese and bake for 20 minutes, until golden brown.

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