Spinach, Fetta, Cashew Nut & Rice Gratin

  • 1 ½ cups pre-cooked brown rice
  • 1 large bunch baby spinach
  • 150g fetta crumbled
  • ¼ cup sun dried tomatoes chopped (optional)
  • 1 cup spring onions, chopped
  • ½ cup cashews
  • ½ cup parmesan, finely grated
  • 6 large free range eggs
  • Sea salt and freshly cracked black pepper


Preheat oven to 200C and grease a 25cm round shallow baking dish. In a big bowl, combine the rice, spinach, fetta, spring onions, tomatoes (if using), ½ the cashews and ¼ cup of the parmesan.  In a separate bowl, whisk the eggs with a little seasoning and then fold through the rice mixture. Spoon into the baking dish and then scatter over the remaining cashew nuts and parmesan cheese. Bake for 25 minutes until the top is golden. Serve with a big green salad.


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