Rice and Vegetable Torte Recipe


Preparation Time20 MinCooking Time1 Hr 20 Min
Ready In1 Hr 40 MinDifficulty LevelMedium
Health IndexAverageServings6
Main IngredientInterest Group


 Brown rice4 Cup (64 tbs), cooked (About 1 1/2 Cups Raw)
 Parmesan cheese5 Ounce (Room Temperature)
 Mozzarella cheese8 Ounce, well chilled
 Garlic1 Clove (5 gm)
 Onion1 Medium
 Eggplant1 Pound, unpeeled
 Zucchini12 Ounce, scrubbed (About 2 Medium)
 Dry basil3⁄4 Teaspoon
 Dry oregano1 1⁄2 Teaspoon
 Salt1⁄2 Teaspoon
 White pepper1⁄4 Teaspoon, freshly ground
 Tomatoes12 Ounce (About 2 Medium)
 Paprika1 Teaspoon (Or As Required)

Nutrition Facts

Serving size

Calories 737 Calories from Fat 176

% Daily Value*

Total Fat 20 g31%

Saturated Fat 10.2 g50.8%

Trans Fat 0 g

Cholesterol 116.4 mg

Sodium 817.5 mg34.1%

Total Carbohydrates 109 g36.5%

Dietary Fiber 9.8 g39.3%

Sugars 6.6 g

Protein 31 g61.9%

Vitamin A 32.4% Vitamin C 38.2%

Calcium 58.6% Iron 25.2%

*Based on a 2000 Calorie diet


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.

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.

18) Slice into wedges and serve immediately.