Vegetable Rice Turban
- Serves 12
1 litre vegetable stock
2 bunches of spring onion , chopped
100g peas, cooked
1 tbsp fresh basil, chopped
1 tbsp fresh parsley, chopped
200g bel Paese cheese, grated
100g parmesan cheese, freshly grated
4 eggs, beaten
Salt and pepper
Fresh tomato sauce, to serve
- Cook the rice in the stock for 15-20 minutes. Leave to cool, slightly.
- Add the remaining ingredients and mix well.
- Press into a well buttered ring mould and bake in the oven for 30 minutes at 180°C/350°F/Gas Mark.
- Turn out and serve hot with a fresh tomato sauce or refrigerate and serve as part of a summer buffet.