Gluten free

This recipe was given to us by Jude Blereau - one of our favourite wholefoods chefs. The recipe is from Wholefood for Children by Jude Blereau, published by Murdoch Books RRP $45.00. This book and her other 2 great books are available through our online shop

Jude writes in her book...'This is the dish I was making as I wrote my introduction to my previous book, Coming Home to Eat. I've been cooking it for years and it was a regular as Nessie was growing up. This version sees the addition of the high protein grain, Amaranth. When served with a dessert, it makes a simple and sustaining dinner, it packs well in a lunch box, or can be gently warmed for breakfast. It keeps well in the fridge for a couple of days.'

Kitchen Notes:

You can bake this in virtually any ovenproof dish, but a loaf shaped dish makes it great for cutting. I use my favourite cast iron loaf pan, measuring 28cm x 8cm, with a depth of 4cm, taking 85 mins to cook. The fundamental rule is the deeper the dish, the longer it will take to cook.

Ingredients

1/4 cup medium grain brown rice
1 teaspoons amaranth.
1 teaspoon whey or lemon juice
1 tablespoon olive oil
2 teaspoons butter or ghee
1 onion, finely sliced
150 gm mushrooms, sliced 5mm thick and roughly chopped
2 cloves garlic, finely chopped
300 gm Rainbow Chard or Silverbeet, any thick stem chopped off.
½ cup grated parmesan or pecorino cheese
250 gm ricotta cheese
2 eggs
sea salt and freshly ground pepper to taste
1 tomato thinly sliced
¼ cup pine nuts, roughly chopped

Add the rice, amaranth, whey and ½ cup water to a small bowl. Cover and leave to sit out on the bench (or in the fridge when the weather is warmer) over night or during the day.

Because amaranth is so fine, draining the soaking liquid really doesn't work. Just place the entire contents – rice, amaranth and soaking water, in a small pot, cover and gently bring to the boil. Cook over low heat, making sure no steam escapes through the lid. Cook for 45 – 50 mins from the time it comes to the boil. Check at about 40 mins, and if you're absolutely sure there's not enough water, add a touch more. Amaranth doesn't cook pretty – it may all look a bit stodgy, but will be fine when embraced by all the other ingredients. When cooked turn into a medium size mixing bowl.

Pre heat the oven to 180c

Add the olive oil and butter to a medium frying pan with the onion and mushrooms. Cook over a medium – high heat for approx 5 mins, stirring every now and then. The mushroom should be lightly browned and there should be no liquid in the pan. Add the garlic, and stir through, cooking for another minute. Add the mushroom mix to the grains. Add the rainbow chard and 1 tablespoon water, and cook over a gentle heat, turning a few times, until it is well wilted. Give it a squeeze with some tongs, and drain off any liquid that remains. Add the chard to the mushroom and grain mix, stirring through. Leave to cool for a few minutes before adding the parmesan, ricotta and eggs. Season with salt and pepper, and stir through well.