Rice & broccolini torte
Indulge in this delicious Rice & Broccolini Torte with a perfect blend of creamy ricotta, nutty parmesan, and just a hint of nutmeg. Featuring nutritious broccolini and a crispy breadcrumb crust, this savory torte is perfect for any meal. Easy to prepare with wholesome ingredients like white rice, fresh broccoli, and eggs, it promises a delightful and satisfying culinary experience. Ready to elevate your dining? Try this simple yet elegant recipe today!
- 19 Mar 2025
- Cook time 55 min
- Prep time 20 min
- 6 Servings
- 8 Ingredients
The Rice & Broccolini Torte is a delightful dish that perfectly balances the flavors of fresh broccolini and creamy cheeses with the heartiness of rice. This versatile torte can be served as a savory main course or as an impressive side dish. Easy to make and packed with nutrients, it's a great addition to your recipe collection.
Ingredients:
Instructions:
- Preheat your oven to 350°F (175°C).
2. Grease and Coat:
- Grease a 9-inch (23 cm) springform pan with 1 tablespoon of the olive oil.
- Sprinkle the bread crumbs evenly in the pan, tilting and rotating to ensure the crumbs stick to the sides and bottom.
- Cook the white rice according to the package instructions. Typically, this involves boiling it in water until tender. Once cooked, drain and set aside.
- While the rice is cooking, cut the broccolini into small florets. Steam or blanch them for about 3-4 minutes until tender but still crisp. Drain and set aside.
- In a large bowl, whisk together the eggs. Add ricotta cheese, grated parmesan, and ground nutmeg. Mix until well combined.
- Fold the cooked rice and broccolini into the ricotta mixture. Ensure everything is evenly distributed.
- Pour the mixture into the prepared springform pan. Spread it out evenly using a spatula or the back of a spoon.
- Drizzle the remaining 1 tablespoon of olive oil over the top of the torte.
- Place the pan in the preheated oven and bake for 45-50 minutes, or until the torte is golden brown on top and set in the center.
- Once baked, remove the torte from the oven and let it cool in the pan for about 10 minutes.
- Carefully run a knife around the edge to loosen it, then release the springform pan.
- Slice and serve warm or at room temperature.
Tips:
- Make sure to cook the rice beforehand, as it will not cook fully within the torte.
- For a crispier crust, toast the bread crumbs lightly in a dry pan before adding them to the dish.
- Feel free to experiment with different types of cheese; mozzarella or cheddar could add a unique twist.
- Add a pinch of red pepper flakes for a bit of heat.
- Allow the torte to cool slightly before slicing; this helps it hold its shape better.
This Rice & Broccolini Torte is a satisfying and flavorful dish that will impress your family and friends. The combination of creamy ricotta, savory parmesan, and fresh broccolini creates a delicious meal that's sure to become a favorite. Serve it warm and enjoy the comforting taste of this homemade torte.
| Nutrition Facts | |
|---|---|
| Serving Size | 130 grams |
| Energy | |
| Calories 200kcal | 10% |
| Protein | |
| Protein 12g | 8% |
| Carbohydrates | |
| Carbohydrates 20g | 6% |
| Fiber 1.47g | 4% |
| Sugar 1.04g | 1% |
| Fat | |
| Fat 13g | 15% |
| Saturated 4.92g | 16% |
| Cholesterol 90mg | - |
| Vitamins | |
| Vitamin A 100ug | 11% |
| Choline 70mg | 13% |
| Vitamin B1 0.18mg | 15% |
| Vitamin B2 0.24mg | 19% |
| Vitamin B3 1.15mg | 7% |
| Vitamin B6 0.13mg | 7% |
| Vitamin B9 80ug | 19% |
| Vitamin B12 0.43ug | 18% |
| Vitamin C 36mg | 38% |
| Vitamin E 0.33mg | 2% |
| Vitamin K 40ug | 33% |
| Minerals | |
| Calcium, Ca 230mg | 18% |
| Copper, Cu 0.09mg | 10% |
| Iron, Fe 1.56mg | 14% |
| Magnesium, Mg 27mg | 6% |
| Phosphorus, P 210mg | 17% |
| Potassium, K 230mg | 7% |
| Selenium, Se 18ug | 34% |
| Sodium, Na 290mg | 19% |
| Zinc, Zn 1.54mg | 14% |
| Water | |
| Water 80g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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