Cat Cora’s Mediterranean Crispy Rice Pie - Global Chef Enterprises
0

Your Cart is Empty

Cat Cora’s Mediterranean Crispy Rice Pie

Cat Cora’s Mediterranean Crispy Rice Pie

INGREDIENTS

Crust: 

3 cups Un-cooked Rice

Pinch of Salt

3 Large Eggs

1 Cup Grated Parmesan Cheese

2 Tbsp Olive Oil 

 

Filling:

2 Tbsp Olive Oil

1 Onion, Diced

1 Can Tomato Sauce

2 Tbsp Fresh Basil, Minced

Salt and Pepper to taste

1 Cup Low-fat Ricotta

1 Egg

2 Cups Shredded Mozzarella Cheese

 

INSTRUCTIONS

Pre-heat oven to 350° F.

In a large saucepan add rice, salt and 6 cups of water. Let the rice come to a boil and boil for 3 minutes. Then reduce heat to low and simmer for 15-20 minutes. 

Allow rice to cool, then add the eggs and parmesan cheese.

Liberally grease a pie pan and add the rice mixture. Press into the pan to make the crust.  Cook the crust for 25-30 minutes. 

Heat oil in a large skillet. Add onions and cook until translucent. Add tomato sauce and simmer until thickened. Remove from heat and stir in the basil, season with salt and pepper. 

In a separate bowl combine the ricotta and egg. Spread ricotta mixture over the rice crust, then layer over the tomato sauce, and top with the shredded mozzarella. 

Bake for 20-25 minutes until cheese is melted and golden. 

Allow to cool for at least 15 minutes before slicing and serving. 








Also in Recipes

Grandma Alma’s White Chocolate Pecan Pie By Cat Cora
Grandma Alma’s White Chocolate Pecan Pie By Cat Cora

Chocolate Budino
Chocolate Budino

Budino in Italian means pudding but this is more like a molten cake, moist and almost gooey in the middle when served warm from the oven. I like to serve the budino with a scoop of homemade Banana Chocolate-Chunk Ice Cream (in my cookbook, Cooking From the Hip), but it's also great with creme anglaise and fresh raspberries or strawberries.
Cat Cora's Peach Panzanella Salad with Burrata and Bacon
Cat Cora's Peach Panzanella Salad with Burrata and Bacon