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Arborio Rice Cake with Mushroom & Olive Ragout

(11)

2 reviews

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

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

Bake-Off® Contest 40, 2002

Linda Miranda

Wakefield, Rhode Island

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) 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

Steps

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.

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; 18%
Saturated Fat 4g 20%
Cholesterol: 50mg; 17%
Sodium: 950mg; 40%
Total Carbohydrate: 28g; 9%
Dietary Fiber 3g 12% Sugars 4g
Protein: 9g

% Daily Value*:

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