5.0 from 3 votes
Savory Rice Cheese Cake Recipe
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.
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
Ingredients
- 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
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.
Cup of Yum
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
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
% 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% |
* Percent Daily Values are based on a 2,000 calorie diet.