Preparation time is 15minutes
Cook time is 45minutes
Total time is 1hours
Serve is for 8 people
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Difficulty level: 3 out of 4
13 Ingredients
Number of servings
8
- 1 medium onion, finely chopped
- 1/4 cup flat-leaf parsley, chopped
- 250grams mushrooms, chopped
- 60grams vintage cheddar, grated
- 1teaspoons smoked paprika
- 1tablespoons maple syrup
- 2tablespoons olive oil
- 4 eggs
- 80grams pine nuts
- 2 stick celery, chopped (see tip)
- 250grams microwave brown basmati & quinoa
- 5 slice prosciutto, halved lengthways
- 2 cloves garlic, crushed
Method
Step 1 of 6
Preheat oven to 180°C. Line a 11x20cm loaf pan with baking paper.
Step 2 of 6
Heat half of the oil in a frying pan over medium heat. Add onion, celery and garlic and cook for 6 minutes or until softened. Transfer to a bowl.
Step 3 of 6
In same pan, heat remaining oil. Add mushrooms and cook, stirring occasionally, for 6 minutes or until browned and any liquid evaporated. Stir in paprika, pine nuts and parsley. Set aside to cool for 5 minutes.
Step 4 of 6
Heat rice mixture following packet directions. Add to bowl with onion mix. Add mushroom mixture and stir to combine. Whisk eggs and stir into mixture, along with cheese. Season. Transfer to pan and smooth surface.
Step 5 of 6
Toss prosciutto in a bowl with maple syrup to coat. Arrange on top of loaf. Bake for 30 minutes or until loaf is set and prosciutto is crisp.
Step 6 of 6
Cool for 10 minutes. Slice and garnish with parsley leaves to serve.
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