Kale, spinach & feta rice slice

Hi I’m Paula!

I’m a Functional Nutritionist, Health Coach & Certified GAPS Practitioner. I’m also a mum of two teenage girls and a real food foodie!

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If you haven't quite got around to adding nutrient dense kale (curly, tuscan or even purple) to your weekly shop, this is a fabulous way to introduce it to your family. Start with small steps, that's my motto! And if you have to trick your family into eating it at first, that's OK!

I have been making this slice for my children since they were toddlers, and it is still a firm favourite, even with my more recent changes to it's formulation. I first blogged this recipe back in 2012 and you'll find my original Thermomix recipe here. About one year ago I upgraded the ingredients and the recipe size so not only is it more nutritious, but it goes a little further. Hence the addition of kale. but If you'd rather use all spinach, go ahead. I use frozen spinach because it is convenient and cheaper than purchasing the fresh equivalent. If you prefer to use 100% fresh rather than a mix of fresh and frozen leafy greens, you'll only need about 150g in total for this recipe*.  Sometimes I make this recipe with more kale than spinach depending on what I have available and add a little lemon zest to help with the bitterness. Go on be adventurous I challenge you!

By the way, this slice freezes really well. It's a staple child-friendly frozen ready-meal at our place. For a complete meal simply serve it up with extra greens like broccolini, plus red and orange vegetables lightly steamed or raw. Being as we always have homemade chicken chunks in the freezer, a few of these often feature too for a quick and easy evening meal. It certainly makes life easy for mummy when we arrive home late from after school activities to simply reach into the freezer and pull out a ready-meal I know I can trust to nourish my babies (although they are not so little anymore!). A little tip . . . my girls love to dip their 'rice slice' as they call it, into homemade tomato sauce (or ketchup). This slice is also delicious served up as an even quicker meal with baked beans on the side (homemade is always best)!

what you'll need:

250g organic frozen spinach, thawed and thoroughly drained*             50g fresh kale, stems removed, finely shredded
180g brown basmatic rice (or a combination of wild & brown) - or 250g cooked 5 large pastured eggs
300g good quality fetta cheese (preferably organic)
2 tbsp ground flaxseeds
freshly ground black pepper, to taste

how to make it:

Place the frozen spinach in a colander and allow to defrost. Press firmly to drain the water once defrosted. Preheat oven to 200C and grease a large oven-proof rectangular dish. Rinse rice thoroughly and cook as per directions on the stove top or in a rice cooker. NOTE: you can pre-cook the rice at anytime it is convenient and store ready to go in the fridge. Whisk the eggs in a large mixing bowl, crumble in the feta cheese and add the finely shredded kale, drained frozen spinach, ground flaxseeds, and a good grind of black pepper. Fold in the cooked rice and mix until well combined. Pour the mixture into the prepared dish and spread evenly using a spatula. Bake for 20-25 minutes or until golden brown on the edges. Allow to cool for at least 5-10 minutes before cutting into fingers and serving.

thermomix method:

1. Place the frozen spinach in a colander and allow to defrost. Press firmly to drain the water once defrosted. Preheat oven to fan-forced 200C and grease a large oven proof rectangular dish.

2. Grind flaxseeds on speed 9 for 10 seconds. Set aside in a small bowl. Weigh the brown basmati rice into the steam basket on top of the lid on the TM bowl, rinse and place inside the TM bowl. Pour over 1L of filtered room temp water and cook for 30 minutes on Varoma temp, speed 4 or until just tender. Remove the cooked rice and set aside, pour out the water. Alternatively cook the rice by your preferred method. NOTE: you can pre-cook the rice at anytime it is convenient and store ready to go in the fridge.

3. Add eggs to the TM bowl and whisk for 10 seconds on speed 4.

4. Add the defrosted, drained frozen spinach, shredded kale, crumbled feta cheese and freshly ground black pepper to the TM bowl. Mix on speed 4 for 10-15 seconds or until well combined.

5. Add cooked brown basmati rice and ground flaxseeds to the TM bowl and mix on reverse speed 2 for 10 seconds. Use spatula to assist if needed.

6. Pour mixture into prepared dish and spread evenly using the spatula.

7. Bake for 20-25 minutes or until golden brown on the edges.

8. Allow to cool for 5-10 minutes before slicing into fingers and serve while still warm or at room temperature.

variation:

• try adding other vegetables to this slice in place of the fresh kale such as finely chopped capsicum and grated carrot. Drain the vegetables first on paper towel.