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Arborio Rice Cake with Mushroom & Olive Ragout

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Pillsbury Kitchens
Updated May 4, 2010
Bake-Off® Contest 40, 2002
Linda Miranda
Wakefield, Rhode Island
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Enjoy a veggies-only takeoff on a popular French stew.

Arborio Rice Cake with Mushroom & Olive Ragout

  • Prep Time 35 min
  • Total 50 min
  • Ingredients 18
  • Servings 6
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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

Instructions

  • Step 
    1
    Heat oven to 350°F. Cook rice in water as directed on package. Stir in butter. Cool 5 minutes.
  • Step 
    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.
  • Step 
    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.
  • Step 
    4
    Bake 18 to 20 minutes or until center is set.
  • Step 
    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.
  • Step 
    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

260 Calories
12g Total Fat
9g Protein
28g Total Carbohydrate
4g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
260
Calories from Fat
110
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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