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Lowfat Curried Rice Loaf

This easy, spicy baked loaf is great served cold as well.

Serves 6

1 medium onion finelychopped

20g fresh ginger, finely chopped

1/4 tsp five spice

1/4 tsp ground cloves

1 large carrot, peeled, finely grated

1 large parsnip , peeled finely grated

l cup frozen peas, defrosted

ltbsp currypowder

1/2 cup raisins

2 cups cooked brown rice (3/4 cup dry)

1/2 cup fruit chutney

5 egg whites

1/2 cup evaporated skim milk 2cups

Preheat oven to 180"C.

Lightly spray a frypan with vegetable oil spray and cook the onions, ginger, five spice and cloves for 2 ~ 3 minutes or until onions are soft. Place the cooked onion mixture in a large bowl and add all of the other ingredients except for the egg whites and evaporated milk.

In a separate bowl whisk the egg whites for 30 seconds and blend in the evaporated milk. Stir the egg white mixture into the rice mixture. Mix well.

Pour into a lightly sprayed 23cm x 10cm loaf tin and bake for 75 minutes.

Serve hot or refrigerate and serve cold.