Rice Cakes with Mushroom Olive Ragout

By GratefulSea

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

Details

Servings 6
Preparation time 35mins
Cooking time 55mins
Adapted from pillsbury.com

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.