|Cooked brown rice||300 Gram (2 Cups)|
|Grated cheese||225 Gram (1 2/3 Cups, Use Tasty Cheese)|
|Grated parmesan cheese||4 Tablespoon|
|Shallots||2 , chopped|
|Zucchini||2 , grated|
|Carrot||1 , peeled and grated|
|Canned asparagus cuts||150 Gram, drained (1 Cup)|
|Pine nuts||3 Tablespoon, toasted|
|Eggs||3 , lightly beaten|
|Unflavored yogurt||7 Ounce (220 Gram)|
|Freshly ground black pepper||To Taste|
1. Combine rice, cheeses, shallots, zucchini, carrot, asparagus, pine nuts, eggs and yoghurt. Season with pepper.
2. Spoon mixture into a deep well-greased 23 cm / 9 in springform pan. Bake at 190°C / 370°C / Gas 5 for 40 minutes or until firm. Cut into wedges to serve.