Brown Rice, Mushroom, Spinach & Egg Bake with Parmesan Topping

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October 16, 2013 by marksetchfield


Serves 4, Preparation 20 minutes

5 large chestnut mushrooms chopped
Splash of mushrooms soy sauce
2 garlic cloves chopped
1 bag of spinach
4 hard boiled eggs
1 packet of microwave brown rice
2 tsp of dried dill
1 pack of ready made puff pastry
1 tbs grated parmesan
Beaten egg to glaze

Preheat the oven to 200 degrees centigrade, gas mark 6. Cook the bagged spinach in the microwave for 3 minutes. Meanwhile, heat a little oil in a pan, add the chopped mushrooms, garlic and season, and keep stirring until soft. Add a splash of mushroom soy sauce and remove from the heat and drain the excess liquid. Cook the microwavable rice and pour into a bowl, add the crushed garlic and sprinkle over one tsp of dried dill. On a floured surface roll out the pastry into a square, then place the on a greased baking sheet. Spoon the mushroom mixture down the middle and put the boiled eggs over the mushroom mix, brush the edges of the pastry with the egg wash. Pile the rice over the eggs then fold over the pastry and join the edges together. Next, fold the ends to make a complete the parcel. Roll over and brush with egg wash, sprinkle with the Parmesan cheese and dill, season then place in the oven for 40 minutes until the pastry looks golden and flaky. Serve with some salad and couscous.


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