0 Silverbeet Tian

I got this recipe many years ago from my all time favourite vegetarian cookbook - one of those cookbooks that you use as a bible and so allow someone else to delve into it and -that is where the trail goes cold.  Who did I lend it to?

The good news is that this recipe is etched on my brain, because we had it tonight and it was (as usual) truly wonderful.

Ingredients:

• Olive Oil
• A couple of cloves of garlic minced
• Good bunch of silverbeet, cut fine and rinsed well (you could use spinach instead - spinach and my garden are keeping their distance due to previous sulking fits by the former)
• A few cups of leftover cooked rice (or even cook it special, because this is)
• Toasted pine nuts (not essential, but a bloddy great addition)
• Grated cheese (about a small handful - don't make it too cheesy)
• 3-4 eggs beaten
• Breadcrumbs
• Parmesan cheese

I apologise for no set quantities  - it changes each time I make it, and every time is great.

Method:

• In a frypan heat a good swig of oil and get the garlic all fragrant
• Add the silverbeet and let it cook down
• Mix in rice, nuts and cheese.
• Mix in the eggs and pour into a greased oven dish
• Sprinkle breadcrumbs and parmesan over the top of the dish and put into a moderate oven for 1/2 to 3/4 of an hour.

Eat.  Enjoy.  It is DELICIOUS.