Ingredients
One serving = 25% of daily protein allowance
- 1 1/2 cups cooked white rice
- 80 grams mature cheese, roughly chopped
- 1 egg
- 1/4 teaspoon salt, a little pepper
- 1 tablespoon parsley
- 500 grams silverbeet, (leaves from one bunch)
- 2 cups breadcrumbs, made in TMX
- 120 grams Butter
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I'm cooking this todayRecipe's preparation
Make stale bread into breadcrumbs in the Thermomix bowl. Set aside.
Preheat oven to 180 degrees. Butter a souffle dish.
Have leftover (pre-cooked) rice ready to use.
Place into Thermomix bowl - cheese, egg, parsley, silverbeet, salt and pepper. Chop five seconds on speed five. Scrape down.
Add in rice. Slowly blend into cheese and silverbeet mixture for one minute on reverse speed 1 and a half.
Transfer into buttered souffle dish. Sprinkle top with breadcrumbs. Dot top lavishly with butter.
Cover with foil until last ten minutes - it takes 35 minutes at 180 degrees.
An easy, ready-in-advance dish, and very high in protein.
Crumble Topping
Casserole
Tip
Converted by Roslyn Teirney from a recipe by Elizabeth Godfrey used on Carefree Cooking, her television cooking show which aired on Channel 6 Hobart. Recipe published 1977 by Hydro Electric Corporation on a free flyer.
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
I tracked down this dish truly decent. Simply need to put amount of soy sauce in the satay. I observed the noodle sauce had all in all too much lime, so I will utilize a portion of a lime sometime later, however that is only my inclination. No 6. Throw your cashews - I put them in a skillet, however wasnt certain as it doesnt say. It was appreciated by all the family, thank you for sharing
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Such an easy, healthy, delicious meal, thank you!
I had silverbeat to use so was glad to find this recipe
** Important to precook rice + mill breadcrumbs in advance.
Delicious!!
Thank you to the Recipe Community team for choosing this recipe as Recipe of the Day again on 3 July 2013. I am really thrilled. Now you have motivated me to make it again and take a better photograph. I appreciate Jeodon's comment on Facebook saying that she has made this and it was delicious.
I'm glad other people love silverbeet as much as I do. We can all do with plenty of iron to get us through the day.
PS Yesterday the Thermomix in Australia post on Facebook promoting this recipe got 119 likes and 89 shares. I am very excited and grateful. Somebody wrote on Facebook that this recipe was "different but basic" and I absolutely agree.
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Joyaqueen, I use the same trick as I do making the Veg Stock Concentrate. Chop a bit at a time and let it settle, then add more.
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Nice recipe. I just don't know how you fit all the silverbeet in the bowl at once. I separated it as the blade stopped...
Also used Black Rice, very nice.
Ros I made this a few months ago. It was delicious and a great way to use silverbeet. Will def be making it again.
Oh thank you, Apotsy74. That's so good to hear. When I converted this recipe I wasn't very experienced so I tested it a lot and the time taken to get it right appears to have been worth it. Enjoy!
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Hi Ros, thanks for uploading such a great recipe.
Thermomix Head Office
Wow! Just discovered that my Silverbeet Casserole appeared today as Recipe of the Day on the Thermomix Facebook page and in six hours has had 64 likes and 24 shares!! Feeling chuffed. Thank you to my Thermomix colleagues and customers for your support and encouragement. By the end of the day, there were 97 Likes and 48 Shares. Thanks, people.
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