This delicious galette, made with brown rice, crunchy stir-fried vegetables, chestnuts, fresh sage and cheese, is a cross between a roasted rice cake and a risotto. Serve with a simple salad and cranberry sauce.
Cook the rice in a saucepan of boiling water for about 30 minutes or according to the pack instructions, until tender. Drain thoroughly and leave to cool while preparing the vegetables.
Preheat the oven to 180°C/gas 4. Lightly oil and line the base of a 22cm springform or deep round cake tin.
Heat the oil in a frying pan, add the onions, celery and leek and cook gently, stirring frequently, for about 15 minutes or until softened and lightly coloured. Stir in the sage and chestnuts and cook for another minute.
Tip the rice into a mixing bowl. Add the cooked vegetables and grated cheese. Mix the egg with about 5 drops of Tabasco sauce and add to the bowl with a little seasoning. Thoroughly combine all the ingredients, then spoon into the prepared cake tin and level the surface.
Bake for 25 minutes until lightly browned. Cool in the tin for 5 minutes, then turn out onto a large serving platter. Garnish with small sage sprigs and serve.
The rice can be cooked in advance, then quickly cooled and chilled for up to 48 hours before assembling the galette. Make sure the rice is thoroughly heated before serving.