Arborio Rice Cake with Mushroom & Olive Ragout

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

  • prep time 35 min
  • total time 50 min
  • ingredients 18
  • servings 6

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
  • 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.
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