- 6
- 35 mins
- 55 mins
Ingredients
- RICE CAKE
- 2/3 cup uncooked short-grain Arborio rice
- 1-1/3 cups water
- 1 Tablespoon butter
- 1/2 cup Progresso® Parmesan bread crumbs
- 1 egg
- 1 egg white
- 1/2 cup (2 oz) grated Asiago cheese
- 2 Tablespoons finely chopped green onions
- 2 Tablespoons chopped fresh Italian parsley
- RAGOUT
- 2 Tablespoons olive oil
- 1 medium sweet onion, sliced
- 2 cloves garlic, finely chopped
- 2 jars (4.5 oz each) sliced mushrooms, drained
- 2 cups Muir Glen® organic diced tomatoes with Italian herbs, undrained (from two 14.5-oz cans)
- 1/4 cup sliced ripe olives
- 1/4 cup sliced green olives
- 1 Tablespoon capers, rinsed, if desired
- 1/8 teaspoon pepper
Preparation
Step 1
Heat oven to 350°F. Cook rice in water as directed on package. Stir in butter. Cool 5 minutes.
Spray 8- or 9-inch cake or pie pan with olive oil nonstick cooking spray. Sprinkle pan with 1/4 cup of the bread crumbs. Set aside.
In medium bowl, beat egg and egg white until blended. Add cooked rice, cheese, green onions and 1 tablespoon of the parsley; mix well. Press into crumb-lined pan. Sprinkle remaining 1/4 cup bread crumbs evenly over top.
Bake 18 to 20 minutes or until center is set.
Meanwhile, heat oil in 10-inch nonstick skillet over medium heat until hot. Add onion; cook 4 minutes or until golden brown and caramelized, stirring occasionally. Add garlic; cook 1 minute, stirring constantly.
Add all remaining ragout ingredients; mix well. Heat to boiling. Reduce heat to low; simmer uncovered 5 minutes.
To serve, cut rice cake into wedges. Place wedges on individual serving plates. Top each serving with ragout mixture. Sprinkle with remaining tablespoon parsley. If desired, garnish with shaved Asiago cheese.