Today’s Clean Eat – Feta, vegetable and rice bake


rice and feta bakeIngredients:

  • 2 1/2 cups medium brown rice
  • 1/3 cup grated parmesan
  • 2 eggs, lightly beaten
  • 2 tablespoons olive oil
  • 250g sweet potato, peeled, cut into 1cm cubes
  • 1 medium red onion, cut into thick wedges
  • 1 large zucchini
  • 125g cherry tomatoes, halved
  • 1/3 cup black olives
  • 100g feta cheese, crumbled


  1. Preheat oven 200°C/180°C fan-forced. Grease a 3cm-deep, 20cm x 30cm lamington pan. Line base and sides with baking paper, extending paper 3cm from edge of pan.
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  2. Cook rice according to packet directions. Transfer to a bowl. Set aside for 20 minutes or until cooled. Stir in parmesan and egg. Press rice mixture into base of prepared pan.
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  3. Place sweet potato and onion in a bowl. Add 1 tablespoon oil and season with salt and pepper. Toss to coat. Scatter potato mixture over rice base. Bake for 15 minutes or until onion is lightly browned. Remove from oven. Using a vegetable peeler, cut zucchini into ribbons. Top rice mixture with zucchini, tomato, olives and feta. Drizzle with remaining oil. Bake for 10 to 15 minutes or until vegetables are just tender. Stand in pan for 5 minutes. Cut into thick slices. Serve.

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I find this is best served with some fresh al dente broccoli and 0% fage greek yoghurt

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Bon appetite x


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