Arborio Rice Cake with Mushroom & Olive Ragout

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By Pillsbury Kitchens

Updated May 4, 2010

Bake-Off® Contest 40, 2002

Linda Miranda

Wakefield, Rhode Island

Make with

Progresso Breadcrumbs

Ingredients

2/3

cup uncooked short-grain Arborio rice

1 1/3

cups water

tablespoon butter

1/2

cup Progresso™ Parmesan bread crumbs

egg

egg white

1/2

cup grated Asiago cheese (2 oz)

tablespoons finely chopped green onions

tablespoons chopped fresh Italian parsley

tablespoons olive oil

medium sweet onion, sliced

cloves garlic, finely chopped

jars (4.5 oz each) sliced mushrooms, drained

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

tablespoon capers, rinsed, if desired

1/8

teaspoon pepper

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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.