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GLUTEN-FREE SAVOURY RICE BAKE

This is one of those marvellous recipes in which the exact ingredients and proportions don't matter. You can easily adapt it to suit the ingredients you have. If you're making meringues -- or any any recipe using egg whites -- you can throw the extra yolks in the savoury bake.

Ingredients:

5 cups cooked rice
4 eggs, beaten
500g (1 lb) cottage cheese
250g (8oz) mushrooms chopped
2 large chopped onions
4 or 5 medium size tomatoes, chopped
2 cups tasty grated cheese (we use low-fat cheese)
2 tablespoons sharp parmesan
6 rashers bacon, chopped
250g (8oz) frozen corn kernels
3 medium tomatoes, sliced
teaspoon salt
freshly ground black pepper

Method:

Mix everything (except for 1 cup of the grated cheese and the sliced tomatoes) well. Turn into a greased oven-proof dish. We use one 36x26cm (14x10 inches). Using a smaller, deeper dish is fine -- it will just take longer to cook. Cover the top with slices of tomato and then 1 cup of grated tasty cheese.

Bake at 220 C (400 F) for about 50 minutes until firm and cooked through. Serve with green vegetables or salad. Serves 8 to 10.

Note: You can have lots of fun with this recipe. If you like, leave out the mushrooms and experiment with other vegetables.

We deliberately make far more than we can eat in one meal. The leftovers are excellent for snacks and quick, easy lunches, within a day or two. If frozen, it goes soggy but still tastes great.

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Allan Gardyne, Golden Beach, Queensland, Australia.
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