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Bolognese rice bake

by wiki
10 April, 2019
in Lower gi, Vegetarian
0
Bolognese rice bake
Bolognese rice bake
  • 0:25 Prep
  • 1:20 Cook
  • 4 Servings
  • Capable cooks

This extra cheesy bolognese bake is perfect for Sunday night cooking. Just heat and eat later in the week.

Ingredients

  • 2 tablespoons extra virgin olive oil
  • 1 brown onion, finely chopped
  • 1 carrot, finely chopped
  • 1 celery stalk, finely chopped
  • 1 teaspoon fresh thyme leaves
  • 2 garlic cloves, crushed
  • 500g beef mince
  • 1/4 cup tomato paste
  • 400g can diced tomatoes
  • 1 cup Massel beef stock
  • 1 1/2 cups cooked long-grain white rice
  • 4 eggs, lightly beaten
  • 2 tablespoons fresh flat-leaf parsley leaves, finely chopped
  • 200g packet grated perfect melt blend cheese (see note)
  • Fresh basil leaves, to serve
  • 120g mixed salad leaves, to serve

Method

  • Step 1
    Heat oil in a large frying pan over medium-high heat. Add onion, carrot, celery and thyme. Cook, stirring, for 10 minutes or until vegetables soften. Add garlic and mince. Cook, breaking up with a wooden spoon, for 6 to 8 minutes or until browned.
  • Step 2
    Add tomato paste, tomatoes and stock. Bring to the boil. Reduce heat to medium-low. Simmer, uncovered, for 20 minutes or until thickened. Set aside to cool for 10 minutes.
  • Step 3
    Meanwhile, preheat oven to 200C/180C fan-forced. Combine rice, egg, parsley and 2/3 cup cheese in a large bowl. Add mince mixture. Stir to combine. Spoon into a 7cm-deep, 22cm x 28cm (10-cup-capacity) baking dish. Sprinkle with remaining cheese.
  • Step 4
    Bake for 30 to 35 minutes or until golden and set. Stand for 10 minutes. Top with basil and serve with salad leaves.
  • Low carb
  • Lower gi

Nutrition

  • 2866 kj

    Energy

  • 40g

    Fat Total

  • 17.9g

    Saturated Fat

  • 4g

    Fibre

  • 51.5g

    Protein

  • 275mg

    Cholesterol

  • 841mg

    Sodium

  • 27.3g

    Carbs (total)

All nutrition values are per serve

Notes

We used a three-cheese blend containing colby, gouda and parmesan. You could use grated pizza cheese instead.

Prepare in advance: Make steps 1 and 2 of the recipe. Cool. Spoon into an airtight container and keep in the fridge for up to 2 days.

  • Author: Liz Macri
  • Image credit: Guy Bailey & Andrew Young
  • Publication: Super Food Ideas

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