When it comes to finding a chef who can add that exclusive touch of class to the simplest of dishes, writer, performer, wit, bon vivant and unashamed food fanatic Nataniël is the obvious choice. 

This recipe was featured in Clover's recipe booklet released with the September 2004 issue of Sarie.

Serves: 4 portions

Cook and rate this recipe and you could win great prizes for your kitchen.

250 g fresh spinach
750 ml cooked brown rice
100 g pickled or roasted green pepper, chopped into cubes
30 ml fresh parsley, finely chopped
30 ml Parmesan
Sea salt
Ground black pepper
2 eggs
¾ cup Clover long life milk
2 large egg-plants (brinjals) 

• Pre-heat oven to 180ºC.
• Grease oven dish or cake pan lightly with butter.
• Shred spinach and cook until done, drain and cool down. Place rice in mixing bowl and stir in spinach, sweet pepper, parsley and Parmesan. Flavour with salt and pepper. Place into oven dish. Whisk the eggs and milk together and pour over rice.
• Bake in oven until golden brown.
• Cut egg-plant into thin wedges and fry in non-stick griddle pan. Arrange on rice cake just before serving.
• Sweet peppers can be substituted with sun-dried tomatoes

Nataniël says:
A meal fit for kings out of even the barest cupboard. Rice remains the most versatile staple food on earth, and with the comfort of a container of long life milk, this dish can be conjured up for any guest – invited or uninvited. Substitute spinach with mushrooms or asparagus, vary the cheese according to what is available and substitute egg-plant with anything that your imagination allows.