To get the ball rolling I thought I would share a wholemeal rice pie filled with vegetables and cheese. This is ideal for sehri, where you’ve eaten alot the night before, can’t bring yourself to eat but know you will be hungry during the day. The wholemeal rice is essential as its slow burning properties will allow you to make it through the long days. This can easily be made in advance and kept in the freezer or fridge.
For this I had some whole meal rice (about 2 cup fulls of cooked whole meal rice) in the freezer which I defrosted, then bound together with egg and a pinch of herbs de provence. Once mixed together I just pressed it into a cake tin and then put it in the oven for 10mins at 180 degrees. The objective is just to set the rice.
Place a very thin layer of pesto on to the pie crust. Next up the vegetables, I had already pre grilled some peppers, courgettes and aubergines. Then just cut them into chunks, add in some chunks of feta, pepper and fresh tyme and basil, followed by a little olive oil. Then stir in two eggs. Pour into the whole meal rice pie crust. Just before you place in the oven slice up some mozzarella and dot around the top. Cook in the oven for 30 mins or until the egg is completely cooked.