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| Bean, Bacon and Rice Slice |
SERVES 6
PREP 35 minutes
COOK 35 minutes + cooling
Ingredients:
- 10 eggs, at room temperature
- ⅓ cup plain flour
- ⅔ cup grated tasty cheese
- 2 tablespoons lemon thyme leaves
- 450g packet microwave brown rice
- 1 tablespoon vegetable or olive oil
- 2 cloves garlic, thinly sliced
- 500g middle bacon, rind removed, diced
- 400g green beans, trimmed to 7cm lengths, plus 150g extra, to serve
- 1 lemon, zest cut into thin strips, juiced
- ¼ cup chopped flat-leaf parsley
Directions:
- Preheat oven to 180ºC/160ºC fan-forced. Grease and line a 30cm x 20cm (base measurement) slice pan with baking paper, extending paper at long sides for handles. Whisk eggs and flour in a large bowl. Add the cheese, lemon thyme and rice. Season.
- Heat oil in a large frying pan over moderate heat. Cook garlic for 2 minutes or until golden. Transfer to a heatproof plate; set aside. Add the bacon to pan; cook and stir for 5 minutes or until bacon is crisp.
- Transfer half the rice mixture to prepared pan; level surface. Top with beans. Top with half the bacon, then remaining rice mixture; level surface. Bake for 25 minutes or until just set at centre. Cool in pan.
- Cook extra beans in a saucepan of boiling water for 3 minutes or until just tender. Drain; refresh under cold water. Place in a bowl. Add remaining bacon, garlic, zest, juice and parsley. Season; toss salad to combine. Serve warm slice topped with bean salad.
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