Wonderful recipe for Italian rice pie. These colourful wedges are a summer freezer stand-by for a picnic or easy family meal.
Preparation Time 30 - 70 minutes
Cooking Time 60 minutes
Ingredients (serves 6)
1 tbs olive oil
1 brown onion, finely chopped
100g sliced prosciutto, cut into thin strips
2 garlic cloves, crushed
220g (1 cup) arborio rice
375ml (1 1/2 cups) salt-reduced chicken stock
150g (1 cup) frozen peas
Olive oil, to grease
100g semi-dried tomatoes, coarsely chopped
40g (1/2 cup) finely grated parmesan
3 eggs, lightly whisked
1/3 cup shredded fresh basil
1/3 cup chopped fresh continental parsley
Baby rocket leaves, to serve
Balsamic vinaigrette, to serve
Method
1.Heat the oil in a large heavy-based saucepan over medium heat. Add the onion, prosciutto and garlic and cook, stirring occasionally, for 5 minutes or until the onion softens slightly.
2.Add the rice and stock. Cover and bring to a simmer. Reduce heat to low. Cook, covered, for 10 minutes. Remove from heat. Place the peas on top of the rice. Set aside, covered, for 5 minutes. Use a fork to separate the grains and combine. Set aside, covered, for a further 5 minutes. Transfer to a large bowl. Set aside for 20 minutes to cool.
3.Preheat oven to 180°C. Brush a round 20cm (base measurement) cake pan with oil to lightly grease. Line the base and side with non-stick baking paper. Add the tomato, parmesan, egg, basil and parsley to the rice mixture and stir until well combined. Season with pepper. Spoon the rice mixture into the lined pan. Use the back of a spoon to smooth the surface.
4.Bake in oven for 40-45 minutes or until the pie is set and light golden. Set aside in the pan for 10 minutes to stand before turning out onto a chopping board. Cut into wedges. (To freeze, see note.)
5. Divide the wedges among serving plates. Top with the rocket leaves and drizzle over the balsamic vinaigrette to serve.
Notes
To freeze: At the end of step 4, line a shallow airtight container with plastic wrap, allowing the sides to overhang. Arrange the wedges between pieces of non-stick baking paper in the lined container. Place in the fridge, uncovered, for 3-4 hours to chill. Fold over the plastic wrap and seal. Label, date and freeze for up to 3 months.
To thaw: Place individual portions in the fridge overnight or until thawed.
To reheat: Preheat oven to 200°C. Line a baking tray with non-stick baking paper. Place the pie wedges on the lined tray and cover with foil. Bake in oven for 15 minutes. Remove the foil and bake for a further 5 minutes or until heated through. Continue from step 5.
Source
Good Taste - December 2007, Page 136
Recipe by Alison Roberts
Italian rice with chicken recipe - courgette rice with feta & olives - asian brown rice pie
Save and share Italian rice pie recipe
Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.
