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Brown rice bread with vegetables and sundried tomatoes Valli

2 cups frozen vegetable mix for spaghetti sauce

4 eggs

1/2 cup grated Parmesan cheese

1 bag of whole grain quick cooking brown rice (250 g)

1/2 cup Valli sundried tomatoes

1/3 cup chopped fresh parsley

1. Preheat oven to 205°C (400°F).

2. In a skillet, heat a little olive oil over medium heat. Cook the vegetable mixture for 5 to 6 minutes. Remove from heat and let cool.

3. In a large bowl, whisk eggs with Parmesan cheese and, if desired, parsley. Season with salt and pepper. Add rice, vegetables and sun-dried tomatoes. Stir to combine.

4. Oil a 20-cm (8-inch) square baking dish and transfer the mixture to it.

5. Bake for 30 to 35 minutes, until set.

To accompany
Spinach, Mushroom and Walnut Salad

1. In a salad bowl, combine 750 mL (3 cups) baby spinach with 125 mL (1/2 cup) sweet onion vinaigrette, 80 mL (1/3 cup) chopped walnuts, 8 sliced white mushrooms and 1/4 sliced small red onion.

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