Directions:
- Preheat oven to 180.
- Grease a loaf pan or slice tray.
- Cook rice in boiling, salted water until tender, about 8 minutes, drain.
- Heat 2 tbs olive oil in saucepan, add leek and cook over low heat for 7-8 minutes or until softened. Add zucchini and garlic and cook a further 2-3 minutes. Allow to cool slightly.
- Add rice, mint, dill, eggs and feta. Season, mix, then pour into baking dish.
- The loaf tin should bake for 30 minutes or until golden and set. A slice tray would take less time, but I've not tried that!
- Toss onion and tomato in remaining olive oil.
- Serve hot, cold or at room temperature (my favourite) with a helping of the onion/tomato mix and a green salad.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 295.48 Kcal (1237 kJ) | ||
| Calories from fat | 210.94 Kcal | ||
| % Daily Value* | |||
| Total Fat | 23.44g | 36% | |
|---|---|---|---|
| Cholesterol | 240.49mg | 80% | |
| Sodium | 374.61mg | 16% | |
| Potassium | 263.38mg | 6% | |
| Total Carbs | 9.31g | 3% | |
| Sugars | 2.79g | 11% | |
| Dietary Fiber | 1.95g | 8% | |
| Protein | 12.25g | 24% | |
| Vitamin C | 10.6mg | 18% | |
| Vitamin A | 0.5mg | 16% | |
| Iron | 61.6mg | 342% | |
| Calcium | 205.4mg | 21% | |
| Amount Per 100 g | |||
| Calories | 188.18 Kcal (788 kJ) | ||
| Calories from fat | 134.34 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.93g | 36% | |
|---|---|---|---|
| Cholesterol | 153.16mg | 80% | |
| Sodium | 238.58mg | 16% | |
| Potassium | 167.73mg | 6% | |
| Total Carbs | 5.93g | 3% | |
| Sugars | 1.78g | 11% | |
| Dietary Fiber | 1.24g | 8% | |
| Protein | 7.8g | 24% | |
| Vitamin C | 6.8mg | 18% | |
| Vitamin A | 0.3mg | 16% | |
| Iron | 39.2mg | 342% | |
| Calcium | 130.8mg | 21% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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