RICE AND EASY BOOST

SPINACH AND RICE TORTE SERVES 4–6 RICE is a good source of energy and is low in fermentable carbs so an ideal grain to use as a basis for meals if you have a sensitive gut. Serve this with a mixed salad. 500g spinach, washed 250g risotto rice Sea salt and black pepper 10g unsalted butter 4 eggs, lightly beaten 1tsp chopped sage leaves 1tbsp chopped chives 50g pine nuts, toasted Freshly grated nutmeg 75g Parmesan cheese, grated METHOD: Preheat oven to 200C/ 400F/gas 6. Steam the spinach for five minutes, cool, then squeeze out as much moisture as possible. Roughly chop and set aside.

Tip the rice into a saucepan and add 600ml of water with a little salt. Bring to the boil, then reduce the heat to a simmer and cook, uncovered, for 10 minutes. By this time, the water should have been absorbed. Stir in the butter.

Place the eggs in a large bowl with the cooked spinach, sage, chives, pine nuts, two generous pinches of sea salt, a generous grind of nutmeg and all but 1tbsp of the grated Parmesan. Next, mix the cooked rice into the spinach and egg mixture and stir well until combined.

Spoon into a loose-based cake tin, measuring 20cm across and 7cm deep, lined with non-stick baking parchment, and sprinkle the remaining Parmesan over.

Cook for 25 minutes or until firm and beginning to brown.

Place a plate over the tin, invert the torte and peel off parchment. Invert again on to a plate to serve.

Taken from Cooking for the Sensitive Gut by Dr Joan Ransley and Dr Nick Read (Pavilion).