Rice & Cheese Cake Recipe With Spinach & Roasted Red Peppers
This savory and comforting Spinach and Rice Cake is a delightful dish that combines the earthy flavors of brown rice, wilted spinach, roasted red peppers, and a blend of cheeses. Baked to golden perfection, this flavorful cake makes for a satisfying meal that is perfect for any occasion.
— Constant Cookbook
Ingredients
- 3 tbsp cornmeal
- 1 1/2 cups brown rice
- 3 cups water
- 1 tsp kosher salt
- 4 cups fresh spinach, stems removed
- 3 eggs
- 2 tsp balsamic vinegar
- 1/2 tsp freshly grated nutmeg
- 1/2 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 2 tsp olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 2 roasted red peppers (4 halves), chopped
- 6 oz. fresh mozzarella cheese, drained and chopped
- 1/4 cup finely grated Parmesan cheese
- 1/4 cup minced Italian parsley
Instructions
- In a medium saucepan, combine brown rice, water and ½ teaspoon kosher salt. Cook according to package directions. Fluff with a fork.
- Preheat the oven to 400 degrees F. Prepare an 8-inch springform pan by coating it with cooking spray and sprinkling the cornmeal on the bottom and along the sides.
- Rinse the spinach leaves under water and put the wet leaves in a large saucepan set over medium heat. Cover and let the spinach leaves wilt, about 2 minutes. Drain, but don't squeeze out the extra water.
- In a medium bowl, whisk the eggs. Add the wilted spinach, nutmeg, salt and pepper, and stir to combine.
- Heat the olive oil in a large saucepan set over medium heat. Add the onion and cook, stirring occasionally, until the onions are translucent and tender. Add the garlic and cook for an additional minute.
- Add the rice to the onions. Stir in the roasted red peppers, mozzarella, Parmesan cheese and parsley, along with the spinach and egg mixture.
- Transfer the rice mixture to the prepared pan and level the top with a spatula.
- Bake until the "cake" is set and golden brown on top, 35 to 40 minutes. Let it sit in the pan for 10 minutes. Invert the pan onto a large plate and carefully remove springform pan ring and bottom.
- Cut into wedges and serve.
Nutrition
- Serving Size: 1 Wedge
- Calories: 176 kcal
- Carbohydrate Content: 22 g
- Protein Content: 8 g
- Fat Content: 6 g
- Saturated Fat Content: 3 g
- Cholesterol Content: 54 mg
- Sodium Content: 517 mg
- Fiber Content: 1 g
- Sugar Content: 1 g
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