Torta di Riso Verde Recipe

Torta di Riso Verde

While traveling through Italy last year, I came across a local favorite, torta di riso. It’s English translation, “rice pie”, does not do it justice - this is one savory little treat. Typically you will find this in a sweet, dessert-like form, usually lemon flavored with creamy ricotta. I never tried the sweet version, although I will be attempting to make one in the near future. The torta I tried in Italy was very basic, with a hint of onions mixed in with the rice. It might have had cheese in it, possibly Parmesan, but mostly I remember it’s simplicity and unique flavor.

My version, I guess you can say, is a little Americanized. How American is broccoli and cheese? I added the “verde” in the form of broccoli and broccoliflower. Tortas are typically made with Arborio rice, an Italian short-grain variety, but I used wholesome brown rice instead. I also ended up using goat cheese along with cheddar, broccoliflower (a hybrid cauliflower) and regular broccoli, because we all know, broccoli and cheese is a proven crowd pleaser. My torta turned out nice and light and I loved the texture and consistency. If you’re looking for a nice simple, light meal, this is your recipe.

If you can't find broccoliflower, then regular cauliflower works just as good.

Only half a head of broccoliflower and broccoli are needed for this recipe

Chop broccoliflower and broccoli nice and small (about the size of a bean).

The defining ingredient, cooked brown rice (great way to use leftovers!).

Crack a couple of eggs into the bowl of rice, this helps hold torta filling together.

Add chopped veggies and top it off with shredded cheese and chunks of goat cheese. Mmmm.

Mold filling into pie dough lined tart pan. Trust me, it all fits. Bake for 40-45 minutes.

Let torta cool for 10 minutes, cut and enjoy!

Ahh, heaven.

Ingredients

• Pie dough
• 2 cups brown rice, cooked
• 1 cup broccoli, finely chopped
• 1 cup broccoliflower, finely chopped (cauliflower works too!)
• 1 cup sharp cheddar cheese, shredded
• 1/2 cup goat cheese, crumbly bits
• 1/2 cup milk (I used 1%, but any version would work just fine)
• 2 eggs
• Sea salt and pepper to taste

Directions

1. Pre-heat oven to 375 degrees
2. Press tart pan with pie dough and chill inside refrigerator while you prepare filling
3. In a medium bowl, mix rice, milk and eggs together
4. Add cheeses, broccoli, and broccoliflower and mix well
5. Add a little sea salt to taste (maybe 1/4 teaspoon) and pepper
6. Mold filling evenly into tart pan, bake for 40-45 minutes until golden brown

Related: European Recipes, Healthy Recipes, Healthy Snack Recipes, Italian Recipes, Vegetarian Recipes