Savory Rice Cheese Cake Recipe

Name: Savory Rice Cheese Cake Recipe
Prep time: 10 min
Cook time: 1 h 2 min
Total time: 1 h 12 min
Yield: 12 Servings
Ingredients: 3 tablespoons cornmeal; 1 ½ cups brown rice; 3 cups water; 1 teaspoon kosher salt; 4 cups fresh spinach; 3 eggs; 2 teaspoons balsamic vinegar; ½ teaspoon freshly grated nutmeg; ½ teaspoon kosher salt; ½ teaspoon freshly ground black pepper; 2 teaspoons olive oil; 1 medium onion; 2 cloves garlic; 2 roasted red peppers; 6 ounces fresh mozzarella cheese; ¼ cup finely grated Parmesan cheese; ¼ cup minced Italian parsley

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5.0

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Prep Time
10 mins
Cook Time
1 hr 10 mins
Total Time
1 hr 12 mins
Servings
12 Servings
Calories
176 kcal
Course
Main Course
Cuisine
American

Savory Rice Cheese Cake Recipe

Lauren Clark

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This vegetarian savory rice & cheese cake recipe is a great option for Meatless Monday. It's loaded w/ spinach, roasted red peppers & gooey mozzarella cheese.

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Ingredients

Servings

3 tablespoons cornmeal
1 ½ cups brown rice
3 cups water
1 teaspoon kosher salt
4 cups fresh spinach stems removed
3 eggs
2 teaspoons balsamic vinegar
½ teaspoon freshly grated nutmeg
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper
2 teaspoons olive oil
1 medium onion finely chopped
2 cloves garlic minced
2 roasted red peppers 4 halves, chopped
6 ounces fresh mozzarella cheese drained and chopped
¼ cup finely grated Parmesan cheese
¼ cup minced Italian parsley

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Instructions

In a medium saucepan, combine brown rice, water and ½ teaspoon kosher salt. Cook according to package directions. Fluff with a fork.
Preheat the oven to 400 degrees F. Prepare an 8-inch springform pan by coating it with cooking spray and sprinkling the cornmeal on the bottom and along the sides.
Rinse the spinach leaves under water and put the wet leaves in a large saucepan set over medium heat. Cover and let the spinach leaves wilt, about 2 minutes. Drain, but don't squeeze out the extra water.
In a medium bowl, whisk the eggs. Add the wilted spinach, nutmeg, salt and pepper, and stir to combine.
Heat the olive oil in a large saucepan set over medium heat. Add the onion and cook, stirring occasionally, until the onions are translucent and tender. Add the garlic and cook for an additional minute.
Add the rice to the onions. Stir in the roasted red peppers, mozzarella, Parmesan cheese and parsley, along with the spinach and egg mixture.
Transfer the rice mixture to the prepared pan and level the top with a spatula.
Bake until the "cake" is set and golden brown on top, 35 to 40 minutes. Let it sit in the pan for 10 minutes. Invert the pan onto a large plate and carefully remove springform pan ring and bottom.
Cut into wedges and serve.

Notes

Please note that I am not a medical or nutritional professional. I provide nutritional information for my recipes as a courtesy to my readers. It is calculated using the built-in recipe card calculator. While I attempt to provide information that is as accurate as possible, you should calculate the nutritional information independently before relying on it.

Nutrition Information

Show Details

Serving 1Wedge Calories 176kcal (9%) Carbohydrates 22g (7%) Protein 8g (16%) Fat 6g (9%) Saturated Fat 3g (15%) Cholesterol 54mg (18%) Sodium 517mg (22%) Potassium 127mg (4%) Fiber 1g (4%) Sugar 1g (2%) Vitamin A 310IU (6%) Vitamin C 5.4mg (6%) Calcium 118mg (12%) Iron 0.9mg (5%)

Nutrition Facts

Serving: 12Servings

Amount Per Serving

Calories 176 kcal

% Daily Value*

Serving	1Wedge
Calories	176kcal	9%
Carbohydrates	22g	7%
Protein	8g	16%
Fat	6g	9%
Saturated Fat	3g	15%
Cholesterol	54mg	18%
Sodium	517mg	22%
Potassium	127mg	3%
Fiber	1g	4%
Sugar	1g	2%
Vitamin A	310IU	6%
Vitamin C	5.4mg	6%
Calcium	118mg	12%
Iron	0.9mg	5%