Loading Video...

Cheesy Rice Cake Stuffed with Herbs and Greens

  • Level: Easy
  • Total: 1 hr 15 min
  • Prep: 15 min
  • Cook: 1 hr
  • Yield: 4 to 6 as entree, or 8 as starter or party offering
Share This Recipe

Ingredients

4 tablespoons butter, plus some to grease pan and dot top of cake

4 cups chicken stock

2 1/2 cups long grain white rice

1 cup grated grana padano cheese or Parmigiano-Reggiano

Salt and freshly grated black pepper

Salt and freshly grated black pepper 

1/4 cup EVOO

3 to 4 baby fennel, or 1 bulb fennel, trimmed and chopped

3 to 4 cloves garlic, chopped

1 onion, chopped

1 small handful golden raisins, optional

1/2 cup packed chopped fresh herbs (tarragon, thyme and parsley)

1 large bunch Swiss chard, stemmed and chopped 

Freshly grated nutmeg

1/3 cup dry white wine

3/4 cup homemade or panko breadcrumbs

Directions

  1. Preheat the oven to 375 degrees F. Grease a 9-inch springform cake pan. 
  2. 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.
  3. Pile half of the rice into the cake pan and mold across the bottom and up the sides of the pan. 
  4. 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. 
  5. 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.

Fudge Factor

Over-the-Top-Delicious Treats to Satisfy Your Food Obsession

Are you infatuated with ice cream? Do you lust over lobster? Swoon at the sight of chocolate? Here's the best recipe for each food …

Review: Anthony Bourdain and Eric Ripert's Chocolate Bar Nov 16, 2012

Anthony Bourdain and Eric Ripert have teamed up with master chocolatier Christopher Curtin to create the "Good & Evil" chocolate b …

Sifted: Plan-Ahead Valentine's Day Desserts Feb 6, 2013

By: Lauren Miyashiro

Get our take on the best in food news, recipes and more from around the web, including the best Valentine's Day recipes.

The Craziest Chocolate Creations for American Chocolate Week Mar 17, 2013

It’s officially American Chocolate Week. Check out photos of mind-blowing chocolate creations.

Train Frontman Pat Monahan's Dark Chocolate Obsession Feb 11, 2013

By: Cameron Curtis

Train frontman Pat Monahan, an avid chocolate lover, shared with us his top five reasons for eating dark chocolate.

Chocolate Desserts

Indulge in our decadent chocolate desserts, from cookies and cakes to puddings, souffles and truffles.

How to Chop and Melt Chocolate

Lots of recipes call for melted chocolate. Follow these step-by-step instructions to do it properly.

Essentials: Chocolate Basics Sep 1, 2016

Satisfy that chocolate craving in your very own kitchen. All you need is baking chocolate and a little know-how. It also helps to …