Torta di Riso

Recipesfull introduces to you: Leftover Recipes. (Torta di Riso). I made this delicious and rustic torta di riso with fresh spinach and leeks, but the recipe is a perfect catch-all for those abundant summer vegetables. Things like eggplant, peppers, beans, and squash all work beautifully. Just cut them kind of small, cook them tender, and let the rice, cheese, and eggs do the rest.

Brief

Prep 15 mins

Cook: 45 mins

Total: 1hr

Servings: 6

Yield: 1 torta

Torta di Riso

Ingredients

2 tablespoons olive oil

divided

2 tablespoons finely grated Parmigiano-Reggiano cheese

divided

3 cups chopped leeks

3 cloves garlic

minced

2 cups cooked rice

1 ½ cups finely chopped cooked spinach

squeezed dry

¾ cup finely grated Parmigiano-Reggiano cheese

2 large eggs

beaten

1 teaspoon salt

or more to taste

½ teaspoon freshly ground black pepper

1 pinch cayenne pepper

1 pinch ground nutmeg

Tips

Directions

Step 1

Preheat oven to 350 degrees F (175 degrees C). Brush a pie plate with 1 tablespoon olive and dust with 1 tablespoon Parmigiano-Reggiano cheese.

Step 2

Heat remaining olive oil in a large skillet over medium heat. Cook and stir leeks with a pinch of salt in hot oil until leeks are soft and sweet 5 to 10 minutes. Stir garlic into leeks and cook until fragrant about 1 minute.

Step 3

Stir leek mixture rice spinach 3/4 cup Parmigiano-Reggiano cheese eggs salt black pepper cayenne pepper and nutmeg together in a bowl. Transfer spinach-rice mixture to the prepared pie dish and smooth the surface with a spatula; dust the top with remaining 1 tablespoon Parmigiano-Reggiano cheese.

Step 4

Bake in the preheated oven until torta is lightly browned around the outside and firm to the touch 35 to 40 minutes.

Nutritional Information

Torta di Riso

Servings Per Recipe:6

Calories: 232.4

% Daily Value *

Protein: 11.1g 22%

Carbohydrates: 25.2g 8%

Dietary Fiber: 3.2g 13%

Sugars: 2.4g

Fat: 10.3g 16%

Saturated Fat: 3.4g 17%

Cholesterol: 72.3mg 24%

Vitamin A Iu: 7703.7IU 154%

Niacin Equivalents: 4mg 31%

Vitamin B6: 0.3mg 18%

Vitamin C: 7.1mg 12%

Folate: 136.6mcg 34%

Calcium: 260.3mg 26%

Iron: 3.2mg 18%

Magnesium: 72.6mg 26%

Potassium: 315.7mg 9%

Sodium: 654mg 26%

Thiamin: 0.2mg 17%

Calories From Fat: 93.1

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.