50 g (2 oz) easy-cook white long-grain rice
butter, for greasing
1 tomato, sliced
1 tablespoon olive oil
½ onion, chopped
1 garlic clove, finely chopped
1 courgette, about 175 g (6 oz). coarsely grated
125 g (4 oz) spinach, rinsed, well drained and thickly shredded
6 tablespoons milk
pinch of grated nutmeg
4 tablespoons chopped mint
salt and pepper


1.Preheat the slow cooker if necessary. Bring a small saucepan of water to the boil, add the rice, bring back to the boil, then simmer for 8-10 minutesg or until tender.
2.Meanwhile, butter the inside of a soufflé dish 14 cm (5/ inchee in diameter and 9 cm (3% inches) deep and base-line with a circle of nonstick baking paper.
3.Arrange the tomato slices, overlapping, on top. Heat the oil in a frying pan, add the onion and fry, stirring, tor 5 minutes or until softened and just beginning to turn golden.
4.Stir in the garlic, then add the courgette and spinach and cook for 2 minutes or until the spinach is just wilted.
5.Beat together the eggs, milk, nutmeg and a little salt and pepper. Drain the rice and stir into the spinach mixture with the egg mixture and mint.
6. Mix well, then spoon into the dish. Cover loosely with buttered foil and lower into the slow cooker pot.
7.Pour boiling water into the slow cooker pot to come halfway up the sides of the dish.
8.Cover and cook on high for 12-2 hours or until the tian is set in the middle.
9.Lift the dish out of the slow cooker using a tea towel, leave to stand for 5 minutes, then remove the foil, loosen the edge and turn out on to a plate. Cut into wedges and serve warm with salad, if liked.
10.FOR CHEESY SPINACH & PINE NUT TIAN, omit the courgette and instead stir in 50 g (2 oz) freshly grated Parmesan cheese, a small bunch of chopped basil and 4 tablespoons toasted pine nuts.

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