Easy Rice Slice

Easy Rice Slice feature

I’m never very creative when it comes to making lunches to take to work. Usually it’s a garden salad with a tin of salmon in spring water (how exciting is that!), something that’s even more exciting are the days when I don’t have time to make a salad and I just grab a carrot or some celery, throwing it in a snap lock bag and grabbing my trusty tin of salmon as I run out the door with 3 kidlets in tow!

BUT…….

Thanks to some inspiration from my gorgeous MIL I’ve now got a 3rd option in the mix and a much more exciting one at that…..please see exhibit A above ‘Easy Rice Slice’, I currently have one baked up, cut, packaged and frozen in my freezer ready for grabbing as I frantically (is it ever anything else?) run out the door on my work mornings!

The best part about this slice is that you can add or subtract any toppings your little taste buds desire, so long as you stick to the general foundations of eggs, cheese and brown rice.

I love to use a mix of veggies both fresh and preserved, sometimes bacon (that helps keep Zadada interested), feta and a good sprinkling of seeds and pine nuts, the Lucky brand ‘natural seed mix with pine nuts’ works a treat for me. If I don’t have time to whip up a salad to enjoy with the slice I know it has lots of goodness to help get me through my day.

Unlike lots of other egg based slices this little treasure has no flour in the mix so you can be gluten-free and still enjoy!

Here’s your HOW-TO:

instructions collage

easy rice slice 2

easy rice slice 3

 

Easy Rice Slice
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Savoury
Serves: 8
Ingredients
  • 450g pkt precooked Brown Sun Rice
  • 8 eggs (whisk 2 in one bowl and 6 in another, season both with salt and pepper)
  • 1 cup tasty cheese, grated
  • 150g diced/shredded bacon, fried off and drained on paper towel.
  • 2 cups vegetables (I used sundried tomatoes, kalamata olives diced, sliced mushrooms, grated zucchini & grated carrot).
  • 150g feta, crumbled
  • ½ cup Lucky natural seed mix with pine nuts
Instructions
  1. Line a slice tin measuring approx. 17cm x 26cm x 4cm with baking paper.
  2. Preheat oven to 160C fan forced.
  3. In a large bowl combine rice (straight from packet), the 2 whisked eggs and ½ a cup of the tasty cheese. Press firmly into base of prepared tin.
  4. Distribute your selection of vegetables over the rice base, follow with bacon .
  5. Crumble feta over the top of vegetable and bacon layer. Sprinkle seed and pine nut mix over the slice and then the remaining ½ cup of grated cheese.
  6. Pour remaining 6 eggs evenly over slice, do it slowly as you don't want any overflows.
  7. Bake slice 50-60 minutes until firm to touch and when pressed minimal liquid is visible.
  8. Slice and eat warm or cool in tray, slice and wrap individual slices in plastic wrap and store in an airtight container in freezer for up to 1 month.
  9. Serve as is or accompany with a nice crisp garden salad.
  10. Slices reheat deliciously in microwave or just enjoy cold from the fridge the choice is yours.

We’re heading up to Noosa for a sneaky family holiday next week, I know school’s only just gone back but accommodation is just way too expensive during school holidays. I’m looking forward to sharing some Noosa deliciousness with you very soon.

Got any restaurant tips? We usually enjoy a visit to bistro c and Noosa Surf Club but I’d love to hear your recommendations.

Here’s hoping for a week of sunshine ahead! (I have my toes and fingers crossed)

Until next week……

Zamamabakes

(Visited 1,214 times, 1 visits today)

Easy Rice Slice feature

I’m never very creative when it comes to making lunches to take to work. Usually it’s a garden salad with a tin of salmon in spring water (how exciting is that!), something that’s even more exciting are the days when I don’t have time to make a salad and I just grab a carrot or some celery, throwing it in a snap lock bag and grabbing my trusty tin of salmon as I run out the door with 3 kidlets in tow!

BUT…….

Thanks to some inspiration from my gorgeous MIL I’ve now got a 3rd option in the mix and a much more exciting one at that…..please see exhibit A above ‘Easy Rice Slice’, I currently have one baked up, cut, packaged and frozen in my freezer ready for grabbing as I frantically (is it ever anything else?) run out the door on my work mornings!

The best part about this slice is that you can add or subtract any toppings your little taste buds desire, so long as you stick to the general foundations of eggs, cheese and brown rice.

I love to use a mix of veggies both fresh and preserved, sometimes bacon (that helps keep Zadada interested), feta and a good sprinkling of seeds and pine nuts, the Lucky brand ‘natural seed mix with pine nuts’ works a treat for me. If I don’t have time to whip up a salad to enjoy with the slice I know it has lots of goodness to help get me through my day.

Unlike lots of other egg based slices this little treasure has no flour in the mix so you can be gluten-free and still enjoy!

Here’s your HOW-TO:

instructions collage

easy rice slice 2

easy rice slice 3

 

Easy Rice Slice
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Savoury
Serves: 8
Ingredients
  • 450g pkt precooked Brown Sun Rice
  • 8 eggs (whisk 2 in one bowl and 6 in another, season both with salt and pepper)
  • 1 cup tasty cheese, grated
  • 150g diced/shredded bacon, fried off and drained on paper towel.
  • 2 cups vegetables (I used sundried tomatoes, kalamata olives diced, sliced mushrooms, grated zucchini & grated carrot).
  • 150g feta, crumbled
  • ½ cup Lucky natural seed mix with pine nuts
Instructions
  1. Line a slice tin measuring approx. 17cm x 26cm x 4cm with baking paper.
  2. Preheat oven to 160C fan forced.
  3. In a large bowl combine rice (straight from packet), the 2 whisked eggs and ½ a cup of the tasty cheese. Press firmly into base of prepared tin.
  4. Distribute your selection of vegetables over the rice base, follow with bacon .
  5. Crumble feta over the top of vegetable and bacon layer. Sprinkle seed and pine nut mix over the slice and then the remaining ½ cup of grated cheese.
  6. Pour remaining 6 eggs evenly over slice, do it slowly as you don't want any overflows.
  7. Bake slice 50-60 minutes until firm to touch and when pressed minimal liquid is visible.
  8. Slice and eat warm or cool in tray, slice and wrap individual slices in plastic wrap and store in an airtight container in freezer for up to 1 month.
  9. Serve as is or accompany with a nice crisp garden salad.
  10. Slices reheat deliciously in microwave or just enjoy cold from the fridge the choice is yours.

We’re heading up to Noosa for a sneaky family holiday next week, I know school’s only just gone back but accommodation is just way too expensive during school holidays. I’m looking forward to sharing some Noosa deliciousness with you very soon.

Got any restaurant tips? We usually enjoy a visit to bistro c and Noosa Surf Club but I’d love to hear your recommendations.

Here’s hoping for a week of sunshine ahead! (I have my toes and fingers crossed)

Until next week……

Zamamabakes

(Visited 1,214 times, 1 visits today)

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19 Comments on “Easy Rice Slice

  1. Oh my hubby will love this & not because it has olives (which is only one of 2 things I don’t eat lol).
    His dad has made this dish since he was a kid, except way stripped back. It’s just rice, eggs, cheese, milk & ham/bacon. It’s nice but bland in flavour for me.
    This is more my kinda version… Minus the olives… Sorry. I haven’t tried I just can lol.
    I really love to give this one ago though, nice serve of protein too, keep you fuller for longer, so great for lunch!
    Oh & I’m signing up to get your posts via email. I realised the other day I haven’t like a lot of bloggers FB or other SM pages or subscribed to their posts and I’m stick of missing them.
    So tonight’s endeavour is to follow follow follow.
    So I’m ticking the box Hun, so I won’t miss another delicious eat!

    Reply
    1. Dannielle

      Hey Kim
      I really hope you enjoy this slice, it does keep you nice and full. Hehe I have only recently acquired an appreciation for olives, especially Sicilian ones, they’re not to strong. I must do a check of social media following etc too.
      I’ll have to go tick the box at your place too. Have a great weekend xx

      Reply
  2. This looks delicious. I love that the top is just jam packed with flavour and all the good stuff. Do you thik it would old together ok in a lunch box or is it likely to fall apart a bit?

    Reply
    1. Dannielle

      Thanks Malinda. It holds together really well because of all the egg, you’ll have no problems with it in lunch boxes. Enjoy xx

      Reply
  3. This looks perfect for lunches. Now that I’m back at work I love having a lunch option made up ready in the fridge, so I try to make up enough of something to last a week – I’ll have to add this to the rotation. I might also try it with quinoa.

    Reply
    1. Dannielle

      Thanks Danielle. A great one to add to your rotation. I’m planning to try it with quinoa too for a super healthy option! Enjoy.

      Reply
  4. I’m very excited to see this recipe, I LOVED this slice and can’t wait to make it. Have a lovely trip x

    Reply
    1. Dannielle

      Awwww thanks Lauren glad you loved it, I was in heaven with your delicious slices.
      So far we’ve had more sunshine than rain! Fingers crossed it stays that way

      Reply
  5. I love this idea. Something I completely haven’t tried before but looks fantastic. Will have to bookmark this post and give it a go.
    Thanks for linking up in The Ultimate Rabbit Hole. 🙂

    Reply
    1. Dannielle

      Thanks Karin. Hope you enjoy. Thanks for having me over at TURH. have a great weekend. ☺️

      Reply
  6. I’m totally going to make this for the hubster’s lunchbox. I’m always dreaming up ways for him to eat something that isn’t a sanga for lunch and this ticks all the boxes! I hope your holiday is full of fun, sun and fabulous food, of course!

    Reply
    1. Dannielle

      I’ve been loving taking it to work or even whipping a slice out to have with salad as a light, quick and easy dinner in crazy after school/work nights.
      I hope your holiday is full of the same things too Sammie. X

      Reply
  7. I struggle with rice a bit as I don’t completely love it. Done well though rice is awesome!! This looks great and would be handy for a quick lunch when on the run with the kids. Thanks for linking up with The Ultimate Rabbit Hole. Jx

    Reply
    1. Dannielle

      Thanks Jess. Hope you get to give it a whirl. X

      Reply
  8. You are pretty much sorting out my too tired/stressed/emotional to cook much nights at the moment. I love that this is gluten free and not terribly high in carbs. It looks delicious and satisfying- will tag you when I try it

    Reply
    1. Dannielle

      Glad to be of service lovely lady. It’s very satisfying indeed, if you want it to be even lower in carbs substitute quinoa for the rice. Can’t wait to see it!

      Reply
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