Rice And Onion Torta Recipe
Ingredients
| Water | 2 Cup (16 tbs) | |
| Rice grain | 1 Cup (16 tbs) | |
| Butter | 2 Tablespoon | |
| Olive oil | 2 Tablespoon | |
| Onions | 2 Large, chopped | |
| Eggs | 5 | |
| Parmesan cheese | 1 1/2 Cup (16 tbs), grated | |
| Chopped basil | 3 Tablespoon, dried | |
| Dried oregano | 1 Teaspoon, chopped | |
| Minced parsley | 2 Tablespoon |
Directions
1. Preheat oven to 350°. In a medium saucepan, bring water to a boil over high heat. Stir in rice, cover tightly, reduce heat to low, and simmer until rice is tender, about 20 minutes. Set aside.
2. In a large frying pan, melt butter in 1 tablespoon olive oil over medium heat. Cook onions, stirring, 4 to 6 minutes, or until soft but not brown.
3. In a large bowl, beat eggs lightly. Add cooked rice, onions, 1 cup Parmesan cheese, basil, oregano, and parsley. Stir to combine. Brush an 11 x 8-inch baking pan with remaining 1 tablespoon olive oil. Pour egg-onion mixture into pan and smooth evenly with a spatula. Sprinkle remaining 1/4 cup Parmesan cheese over top. Bake 40 to 45 minutes, or until mixture is cooked through and set and lightly browned on top.
2. In a large frying pan, melt butter in 1 tablespoon olive oil over medium heat. Cook onions, stirring, 4 to 6 minutes, or until soft but not brown.
3. In a large bowl, beat eggs lightly. Add cooked rice, onions, 1 cup Parmesan cheese, basil, oregano, and parsley. Stir to combine. Brush an 11 x 8-inch baking pan with remaining 1 tablespoon olive oil. Pour egg-onion mixture into pan and smooth evenly with a spatula. Sprinkle remaining 1/4 cup Parmesan cheese over top. Bake 40 to 45 minutes, or until mixture is cooked through and set and lightly browned on top.
Chef
