Spinach & Leek Torta Di Riso

Spinach & Leek Torta Di Riso

A delicious, nutritious, healthy dish with a quick prep time too!

Brought to you by:  
Foodie  Foodie Your Guide to Good Taste  on 16 Feb '15

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Serves: 6 pieces

Prep time: 10–15 mins

Cooking time: 35–40 mins


Ingredients:

  • 1–2 leeks, chopped
  • extra-virgin olive oil
  • 2–3 garlic cloves, finely chopped
  • 1½–2 bowls cooked brown rice or white rice
  • 1 lb cooked spinach, drained, pat dried and chopped
  • ½ cup grated cheddar
  • ½ cup grated pecorino
  • ½ cup grated parmesan
  • ½ teaspoon nutmeg powder
  • ½ cayenne pepper powder
  • 1 cup bread crumbs
  • 3 eggs, whisked


Method:

  1. Preheat a frying pan with a little oil on medium heat, cook leeks for 3 minutes until they turn translucent. Add chopped garlic and cook for another 1–2 minutes. Set aside.
  2. In a large mixing bowl, add brown rice, chopped spinach, grated cheese (set a sprinkling aside for topping), nutmeg, cayenne pepper, bread crumbs (set a sprinkling aside for topping), eggs, and season. Mix well.
  3. Add a drizzle of oil to a baking tray, transfer the mixture to the dish and even out the surface with a spatula.
  4. Sprinkle with the rest of the grated cheese and breadcrumbs.
  5. Set the oven at 180°C, bake for 35–40 minutes. Serve warm with a side of greens or as an appetiser.


   By Cindy Lam. Check out her ever-delectable vegetarian blog, Ms Food Division for more tantalising recipes. 


 



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