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 an 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. A little tip . . . my girls love to dip their 'rice slice' as they call it, in tomato sauce . . my homemade fermented tomato sauce of course! Learn how here.
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 organic, pastured eggs
300g good quality fetta cheese
2 tbsp ground flaxseeds
freshly ground black pepper, to taste
How to make it:
Preheat oven to 200C and grease an ovenproof rectangular dish 30 x 25cm. Place 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 fetta 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.
Weigh the rice into the steam basket, rinse and place in the TM bowl. Pour over 1L of filtered cold water and cook on speed 4 for 30 minutes or until just tender.