Arborio Rice Cake with Mushroom & Olive Ragout

Enjoy a veggies-only takeoff on a popular French stew.

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Servings 6

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( 11 ) Ratings

11 Ratings

5 Stars 19%

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Bake-Off® Contest 40, 2002

Linda Miranda

Wakefield, Rhode Island

ingredients 18
Prep Time 35 min
Total Time 50 min

Ingredients

Rice Cake

2/3: cup uncooked short-grain Arborio rice

1 1/3: cups water

1: tablespoon butter

1/2: cup Progresso® Parmesan bread crumbs

1: egg

1: egg white

1/2: cup grated Asiago cheese (2 oz)

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, finely chopped

2: jars (4.5 oz each) Green Giant® sliced mushrooms, drained

2: cups Muir Glen® organic diced tomatoes with Italian herbs, undrained (from two 14.5-oz cans)

1/4: cup sliced ripe olives

1/4: cup sliced green olives

1: tablespoon capers, rinsed, if desired

1/8: teaspoon pepper

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Directions

1 Heat oven to 350°F. Cook rice in water as directed on package. Stir in butter. Cool 5 minutes.
2 Spray 8- or 9-inch cake or pie pan with olive oil nonstick cooking spray. Sprinkle pan with 1/4 cup of the bread crumbs. Set aside.
3 In medium bowl, beat egg and egg white 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.
4 Bake 18 to 20 minutes or until center is set.
5 Meanwhile, heat oil in 10-inch 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. Heat to boiling. Reduce heat to low; simmer uncovered 5 minutes.
6 To serve, cut rice cake into wedges. Place wedges on individual serving plates. Top each serving with ragout mixture. Sprinkle with remaining tablespoon parsley. If desired, garnish with shaved Asiago cheese.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 260
Calories from Fat: 110),

% Daily Value

Total Fat: 12g; 12%
(Saturated Fat 4g, 4% ),
Cholesterol: 50mg; 50%;
Sodium: 950mg; 950%;
Total Carbohydrate: 28g; 28%
(Dietary Fiber 3g 3% Sugars 4g 4% ),
Protein: 9g; 9%

% Daily Value*:

Vitamin A: 15%;
Vitamin C: 15%;
Calcium: 15%;
Iron: 15%;

Exchanges:

1 1/2 Starch; 1 Vegetable; 1/2 High-Fat Meat; 1 1/2 Fat;

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

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gregterri

report Posted Jun. 10, 2009 11:05 AM

My family really enjoyed this dish. I recommend making the risotto using broth and 1/2 cup of white wine for added flavor. I also bought some dried porcini mushrooms, soaked and chopped them, and added them to the rice while cooking. I then reserved a cup of the mushroom liquid and used that as a supplement to broth. If you're really not worried about fat or calories, also try mixing in 2 oz. of herbed goat cheese into the risotto immediately after removing it from the stove.

Ritin107

report Posted Apr. 8, 2009 5:58 PM

Great recipe!!!