Rice and Spinach (Silverbeet) Loaf ingredients: A bunch of Silverbeet (or equivalent of spinach) 250 ml of short grain rise quality solid parmesan cheese (not the pre-grated stuff) a bit of other cheese butter rosemary and fresh sage (or other herbs) method: Wash silverbeet and cut the leafy part off the stems. steam the silverbeet leaf until lightly cooked, then turn out onto a cutting board to cool a bit then squeeze out as much bitter green juice as is easily possible. Put the rice and chopped rosemary in 1.75 times the quantity of water (by volume) and simmer lightly on low until it goes dry. Chop the stems and fry lightly (covered) in a generous amount of butter with the chopped sage and nutmeg until lightly cooked but still crispy. Mix all of the above together as well as the grated cheeses, and salt, and pepper to taste. Smear butter on a baking dish to grease it. then put in the mixture and spread it out evenly so it is only about 3cm deep. Put it into a hot oven for twenty minutes or more uncovered.