Rice & broccolini torte
This Rice & Broccolini Torte features a harmonious blend of tender broccolini, creamy ricotta, and nutty parmesan set in a rice base. It's an easy-to-make dish that serves well as a hearty main course or a side.
Cook time 55 min
Prep time 20 min
Ingredients:
2 tbsp olive oil1/3 cup bread crumbs
1/3 cup white rice
8 oz broccoli
2 eggs
1 cup ricotta cheese
3/4 cup grated parmesan cheese
1 tsp ground nutmeg
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.
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.
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.
Rice & broccolini torte FAQ:
Bake the torte for 45-50 minutes at 350°F (175°C), or until the top is golden brown and the center is set.
Use a 9-inch (23 cm) springform pan for this recipe to ensure proper cooking and easy removal.
Yes, you can substitute ricotta cheese with cottage cheese or cream cheese for a different texture and flavor, but note that it may alter the creaminess of the dish.
The torte is done when it is golden brown on top and set in the center. You can check doneness by inserting a knife; it should come out clean.
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at a low temperature or in the microwave.
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.
Nutrition per serving
6 ServingsCalories 200kcal
Protein 12g
Carbohydrates 20g
Fiber 1.47g
Sugar 1.04g
Fat 13g
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