Rice and Vegetable Torte Recipe
Summary
Preparation Time20 MinCooking Time1 Hr 20 Min
Ready In1 Hr 40 MinDifficulty LevelMedium
Health IndexAverageServings6
Interest GroupGourmet
Ingredients
| Brown rice - 4 cups, cooked (about 1 to 1 1/2 cups raw) | ||
| Parmesan cheese | 5 Ounce | |
| Mozzarella cheese - 8 oz, well-chilled | ||
| Garlic | 1 Clove (5gm) | |
| Onion | 1 Medium | |
| Eggplant | 1 Pound, unpeeled | |
| Zucchini | 12 Ounce, scrubbed | |
| Basil leaf | 3/4 Teaspoon | |
| Dry leaf oregano - 1 1/2 teaspoons | ||
| Salt | 1/2 Teaspoon | |
| Pepper white | 1/4 Teaspoon | |
| Tomatoes | 12 Ounce | |
| Eggs | 2 Small | |
| Paprika - as required | ||
Directions
GETTING READY
1) Preheat oven to 350°F.
2) In a food processor bowl with a metal blade, process the Parmesan cheese until finely grated, keep aside.
3) In a processor bowl with shredding disc, process the mozzarella cheese until shredded, keep aside.
4) In a processor bowl with a metal blade, process the garlic and onion until finely chopped.
MAKING
4) In a 3-quart dutch oven or large frying pan, saute the onion in 3 tablespoons oil for about 2 minutes.
5) In a processor bowl with a thin or medium slicing disc, process the eggplant until sliced.
6) Stir into the dutch oven and cook over a medium heat for about 10 minutes, stirring often until the vegetables are soft.
7) Process the zucchini until sliced and stir into the dutch oven.
8) Stir in basil, oregano, salt and pepper, then cook for about 6 minutes until the zucchini is soft.
9) In a processor bowl with a metal blade, process the tomatoes until coarsely chopped. Remove in a colander to drain.
10) Then stir into the skillet and simmer for about 15 minutes stirring frequently until almost dry, then allow to cool.
11) In a large mixing bowl, mix the brown rice, 1 egg, 1 cup Parmesan and half the mozzarella cheese.
12) In a well-oiled 9-inch springform pan, press half the rice mixture at the bottom.
13) Stir 1 egg and 1/4 cup Parmesan into the vegetable mixture and spoon over the rice.
14) Top with rest of the rice mixture and press to form an even layer.
15) Scatter over rest of the mozzarella cheese and sprinkle with the paprika .
16) Bake in the preheated oven for 1 hour.
17) Remove from oven and allow to stand for 10 minutes in the pan.
SERVING
18) Slice into wedges and serve immediately.
1) Preheat oven to 350°F.
2) In a food processor bowl with a metal blade, process the Parmesan cheese until finely grated, keep aside.
3) In a processor bowl with shredding disc, process the mozzarella cheese until shredded, keep aside.
4) In a processor bowl with a metal blade, process the garlic and onion until finely chopped.
MAKING
4) In a 3-quart dutch oven or large frying pan, saute the onion in 3 tablespoons oil for about 2 minutes.
5) In a processor bowl with a thin or medium slicing disc, process the eggplant until sliced.
6) Stir into the dutch oven and cook over a medium heat for about 10 minutes, stirring often until the vegetables are soft.
7) Process the zucchini until sliced and stir into the dutch oven.
8) Stir in basil, oregano, salt and pepper, then cook for about 6 minutes until the zucchini is soft.
9) In a processor bowl with a metal blade, process the tomatoes until coarsely chopped. Remove in a colander to drain.
10) Then stir into the skillet and simmer for about 15 minutes stirring frequently until almost dry, then allow to cool.
11) In a large mixing bowl, mix the brown rice, 1 egg, 1 cup Parmesan and half the mozzarella cheese.
12) In a well-oiled 9-inch springform pan, press half the rice mixture at the bottom.
13) Stir 1 egg and 1/4 cup Parmesan into the vegetable mixture and spoon over the rice.
14) Top with rest of the rice mixture and press to form an even layer.
15) Scatter over rest of the mozzarella cheese and sprinkle with the paprika .
16) Bake in the preheated oven for 1 hour.
17) Remove from oven and allow to stand for 10 minutes in the pan.
SERVING
18) Slice into wedges and serve immediately.
Chef
