I made this delicious in addition to rustic torta di riso amongst fresh spinach in addition to leeks, simply the recipe is a perfect catchall for those abundant summertime vegetables. Things similar eggplant, peppers, beans, in addition to squelch volition all move beautifully. Just cutting them sort of small, railroad train them tender, in addition to allow the rice, cheese, in addition to eggs create the rest.
I besides encourage the purpose of other cheeses with, or instead of the Parmigiano-Reggiano seen herein. Fontina would hold out a slap-up choice, every bit would almost whatsoever other melty variety. You tin besides double the recipe in addition to purpose a taller leap shape pan, which volition ambit you lot a taller in addition to to a greater extent than authentic looking torta.
Speaking of authentic, this isn’t. Whether sweetness or savory, these are unremarkably done amongst about sort of crust, which I by in addition to large skip. It’s non similar it’s bad amongst a crust, simply it adds about other step, in addition to for me the reward isn’t worth the extra time, work, in addition to calories.
So, whether you’re making this to purpose upwardly leftover rice and/or vegetable; or your playing the quondam “we’re having pie for dinner!” prank on your family, I promise you lot ambit this a endeavor soon. Enjoy!
Ingredients for vi portions:
1 tbsp olive oil, addition to a greater extent than every bit needed
3 cups chopped leeks (2 large leeks, well-nigh 1 loving cup sautéed)
3 cloves garlic, minced
2 cups cooked rice
1 1/2 cups finely chopped cooked spinach, squeezed really dry
2 large eggs, beaten
3/4 loving cup finely grated Parmigiano-Reggiano cheese, or other delicious cheese, addition to a greater extent than to dust pan in addition to transcend
1 generous teaspoon fine salt, or to gustation
1/2 tsp freshly dry reason dark pepper
- 350 degrees F. for 35 - xl minutes