Roasted butternut and rice pie

Rice base:

Pre-heat oven to 180°C

Add the rice, water and salt in a pot and bring to the boil.

Cook over a low heat until all of the water have been absorbed.

Let the rice cool down slightly, add the egg and sesame seeds and mix through.

Add the rice mixture to a greased pie dish

Push the rice flat with the back of a spoon to the bottom and sides of the dish.

Bake 15 minutes in a 180°C pre-heated oven

Roasted butternut filling:

In an ovenproof dish heat the olive oil and fry the leeks until tender.

Add the butternut, tomato and thyme to the leeks and mix through

Put dish in a 180°C pre-heated oven and roast until the butternut is almost done but still firm.

Dish the butternut in the rice pie dish.

Beat the eggs and milk together.

Pour the milk/egg mixture over the butter filling.

Add half the cheese evenly over the top of the filling.

Bake the pie until the egg mixture has set, about 30 to 35 minutes in a 180°C pre-heated oven.

Remove from the oven and sprinkle the rest of the cheese on top.

Bon appetite

Recipe reprinted with permission of Potjie. To see more recipes, click here.