Provençal silverbeet tian | Reader's Digest Asia
In this colourful, vitamin–rich dish, rice and leafy silverbeet are layered with sliced tomatoes and baked in a gruyère–flavoured custard. The name of the dish – ‘tian’ – comes from the...
Ingredients
- 1¼ cups (250 g) long–grain white rice
- 400 g silverbeet
- 100 g gruyère, grated
- 1 tablespoon chopped fresh thyme
- salt and pepper
- 400 g tomatoes, sliced
- 3 eggs, beaten
- 200 ml low–fat milk
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