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Brown rice with Peach Terrine

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  • 250 g SAFARI Sundried Peaches
  • 250 ml cooked SPEKKO brown rice
  • 100 ml sugar
  • 2 cloves
  • 2 ml cinnamon
  • 5 ml salt
  • 5 ml curry powder
  • 250 ml water
  • 10 - 15 ml white vinegar
  • 750 ml cream cheese
  • zest of 1 lemon
  • 250 ml cooked bacon - chopped
  • 250 ml roughly chopped cucumber - drained
  • 125 ml finely chopped parsley
  • fresh micro herbs


  1. Place peaches, water, sugar and spices in s mall pot and bring to the boil.
  2. Cook until the peaches are soft and double in size.
  3. Remove the cloves and process the peaches in your food processor to to a chunky chutney. Taste and adjust seasoning accordingly.
  4. Allow the chutney to cool.
  5. Line a small bread tin with cling film.
  6. Place chopped parsley in bottom of the pan, make sure it makes an even layer, because this will be the top of your terrine.
  7. Soften the cream cheese a little with a spoon or spatula and add the lemon zest.
  8. Spoon a third of the cream cheese mix over the parsley.
  9. Spoon a thin layer of the chilled peach chutney over the cream cheese.
  10. Mix the rice and bacon and spoon onto the chutney and make an even layer.
  11. Top the rice mixture with another third of the cream cheese.
  12. Top the cream cheese with the chopped cucumber.
  13. Finish of the layers with the last third of the cream cheese. Fold the cling wrap over to close the terrine.
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