Italian Rice & Cheese Torte

To get this unusual main dish on the table in short order, cook the rice with the onion, garlic, carrots, and herbs the night before. Refrigerate until you’re ready to start cooking, then let the rice return to room temperature while you prepare the egg mixture and grate the mozzarella.

Ingredients:

1 TB Whole Foods Organic Extra Virgin Olive Oil
1 medium onion, chopped
2 garlic cloves, minced
1 cup brown rice
1 cup vegetable or chicken broth
2 large carrots, cut into small dice
1/4 cup chopped fresh basil
1/4 cup chopped parsley
3/4 tsp oregano
2 TB plain dried bread crumbs
1/2 cup low-fat (1%) milk
1 whole egg
1 egg white
4 oz part-skim mozzarella cheese, shredded
1/2 cup grated Parmesan cheese (about 2 oz)
1/4 tsp pepper
1 package (10 oz) chopped frozen spinach, thawed and squeezed dry

How to Prepare:

In medium saucepan, heat oil over medium-high heat. Add onion and garlic, and cook, stirring, 5 minutes or until onion begins to brown.

Add rice, broth, and 1 cup water, and bring to a boil. Reduce heat to low, cover, and simmer 25 minutes.

Stir in carrots and cook 10 to 15 minutes, or until rice is tender and all of liquid is absorbed. Remove from heat and stir in basil, parsley, and oregano. Set aside to cool slightly.

Preheat oven to 450 degrees. Spray an 81/2″ springform pan with nonstick cooking spray. Dust bottom and sides of pan with breadcrumbs.

In medium bowl, combine milk, whole egg, and egg white, and beat until blended. Stir in cooled rice, mozzarella, half the Parmesan, and the pepper, and continue stirring so the rice does not cook eggs. Stir in spinach.

Transfer rice mixture to prepared springform, sprinkle with remaining Parmesan and bake 20 minutes, or until top is browned.

Use a knife to loosen edges of torte from pan, then remove sides of pan. Cut into 6 wedges.