• ½ c oil
• 1 kg onions thinly sliced on the grain
• 1 tbsp finely chopped garlic
• 1 ½ tbsp finely chopped fresh thyme leaves
• A pinch of chilli flakes
• ¼ c balsamic vinegar
• ¼ c brown sugar
• 1 c water
• Salt and freshly ground pepper to taste

Mix all the ingredients except the salt and pepper in a large heavy based pot and place on a low heat.

Stir occasionally, cook over a very gentle hear for 1-1/2 hours until the onions are a deep brown colour with a slightly jammy consistency.  Add a little more water during cooking if needed to prevent the mixture sticking to the base of the pot.

Cool, place in clean jars and refrigerate until needed.

• 1 c long grain brown rice
• 1 tbsp olive oil
• 1 red onion
• 6-8 sun dried tomatoes
• 2 medium grated zucchini
• 100 g spinach or silverbeet
• 2 tbsp chopped dill
• 1 tsp finely grated lemon zest
• 100 g crumbled feta
• 100 g pitted Kalamata olives
• 4 lightly beaten eggs

Grease a springform tin (that doesn’t leak) or pie dish and preheat the oven to 190C.

Rinse and cook the brown rice until tender and then leave to cool.  Drain off any excess liquid.

Heat the oil in a large pan and fry the onion until tender before adding in the zucchini and spinach and cook for a further five mins.  Add in all the rest of the ingredients and then pour into the prepared tin.  Bake for 35-40 mins until golden.  Stand for 10 minutes and then cut into wedges and serve with a crisp salad.