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Arborio Rice Cake with Mushroom and Olive Ragout |
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Serves: 6 Print this RecipeLinda Miranda - Wakefield, Rhode Island Bake-Off® Contest 40, 2002 Baked rice cakes are an adaptation of risotto, a creamy rice mixture made with Arborio rice. The crusty rice cake wedges are a nice texture contrast to the vegetable ragout spooned over the top. The ragout, a thick well-seasoned French stew, makes this a hearty main dish, and no one will miss the meat. RICE CAKE 2/3 cup uncooked short-grain Arborio rice 1 1/3 cups water 1 tablespoon butter 1/2 cup Parmesan dry bread crumbs 1 egg 1 egg white 2 ounces (1/2 cup) grated Asiago cheese 2 tablespoons finely chopped green onions 2 tablespoons chopped fresh Italian parsley RAGOUT 2 tablespoons olive oil 1 medium sweet onion, sliced 2 cloves garlic, minced 2 (4 1/2-ounce) cans sliced mushrooms, drained 1 (14 1/2-ounce) can diced tomatoes with Italian seasonings, undrained 1/4 cup sliced ripe olives 1/4 cup sliced green olives 1 tablespoon capers, rinsed, if desired 1/8 teaspoon pepper Organize all of your own recipes with the Cook'n Recipe Software. Watch and see how easy it is! Heat oven to 350°F. Cook rice in water as directed on package. Stir in butter. Cool 5 minutes. Spray 8- or 9-inch round cake or pie pan with olive oil nonstick cooking spray. Sprinkle pan with 1/4 cup of the bread crumbs. Set aside. In medium bowl, combine egg and egg white; beat until blended. Add cooked rice, cheese, green onions and 1 tablespoon of the parsley; mix well. Press into crumb -lined pan. Sprinkle remaining 1/4 cup bread crumbs evenly over top. Bake at 350°F. for 18 to 20 minutes or until center is set. Meanwhile, heat oil in large nonstick skillet over medium heat until hot. Add onion; cook 4 minutes or until golden brown and caramelized, stirring occasionally. Add garlic; cook 1 minute, stirring constantly. Add all remaining ragout ingredients; mix well. Bring to a boil. Reduce heat to low; simmer 5 minutes. To serve, cut rice cake into wedges. Place wedges on individual serving plates. Top each serving with ragout. Sprinkle with remaining tablespoon parsley. If desired, garnish with shaved Asiago cheese. Nutrition Per Serving: Calories 260; Protein 9g; Carbohydrate 28g; Fat 12g; Sodium 950mg From "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. Arborio Rice Cake with Mushroom and Olive Ragout is from the Cook'n Best of the Bake-Off collection. Click here to get this CD or download the recipes right now! Sign up for our free monthly newsletter, with recipes, cooking tips and more! Enjoy more recipes like this! Chicken Cheese Enchiladas Speedy Layered Chicken Enchilada Pie Enchilada Pasta Soup Chicken Manicotti Olé Parmesan Chicken with Pasta Rags Bow-Thai Chicken Spicy Asian Lettuce Wraps Mexican Fried Rice Baja Chicken Salad with Taco Vinaigrette Chicken Cordon Bleu Stromboli Santa Fe Chicken Bread Bowls Chicken Florentine Panini Chicken-Chile Stromboli Spicy Picnic Chicken Tex-Mex Pasta Smokey Turkey Quesadillas Fiesta Spaghetti Stuffed Poblano Chile Peppers Spicy Jamaican Meat Pies with Island Salsa Chuck Wagon Cheeseburger Skillet Sloppy Joe Loaf 5-Way Cincinnati Pizza Baked Steak Burritos Saucy Pork Medallions with Spiced Couscous Spicy Pork Chops Caribbean Luau Pork Stir-Fry Jamaican Ham and Bean Soup Gnocchi Alfredo Casserole Cheesy Broccoli Loaf Ham and Eggs Frittata Biscuits Monte Cristo Folds Spinach, Prosciutto and Roasted Pepper Calzone Citrus Gazpacho with Honey-Lime Cream Tofu Black Bean Enchiladas Fiesta Flounder Fillets Swiss Spinach Strudel Crescent Samosas Arborio Rice Cake with Mushroom and Olive Ragout 10: 2002 Bake-Off® Winners: Quick & Easy Main Meals |
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