Cheesy Rice Cake Stuffed with Herbs and Greens

TOTAL TIME: 1 hr 15 min
Prep: 15 min
Inactive Prep: --
Cook: 1 hr
 
YIELD: 4 to 6 as entree, or 8 as starter or party offering
LEVEL: Easy

ingredients

recipe tools
  • COMMENT ON THIS PROJECT

        

    Sign in

    All fields are required.

    E-mail Address:

    Password:

    Remember me on this computer

    Signing in

    Please enter your email address and we will send your password

    E-mail Address

    Your password has been sent and should arrive in your mailbox very soon.

    Not a member?

    Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

    It's free and easy.

  • Print Recipe

Directions

Preheat the oven to 375 degrees F. Grease a 9-inch springform cake pan.

In a saucepot, bring the stock, rice, 1 cup water and butter to a boil. Stir, cover and cook 16 to 17 minutes. Stir in three-quarters of the cheese and season with salt and pepper. Cool.

Pile half of the rice into the cake pan and mold across the bottom and up the sides of the pan.

Heat the EVOO in a large skillet over medium to medium-high heat. Add the fennel, garlic, onions, raisins and some salt and pepper, and cook to soften, 8 to 10 minutes. Add the herbs. Wilt in the chard and season with a little nutmeg, then deglaze the pan with the wine and cook to evaporate. When the greens have cooked down, remove them from the heat and fill the cake with the greens. Top the cake with the remaining rice and then with the breadcrumbs mixed with the remaining cheese. Dot the cake top with the butter and bake until golden, 25 to 30 minutes.

Serve warm or at room temp, or chill and freeze for a make-ahead meal. Reheat covered in a moderate oven until heated through, then crisp up the top uncovered.

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

Advertisement

On TV

*ALL TIMES EASTERN
ON AIR
NOW
TONIGHT
10:00
PM

what's hot

Carnival Eats

Get Cooking Channel on your TV.