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Makes 1 cake
- 4 cups cooked basmati rice
- 1 pound ricotta cheese
- 1 large zucchini, unpeeled and grated
- 1/2 cup roasted red peppers dice or 1 cup fresh red pepper
- 1/2 cup each; frozen green peas and frozen spinach
- 4 eggs
- 2 green onions, ( green and white part )
- 1/3 cup parsley
- salt and black pepper
- 3 tablespoons brown rice flour
- 1 teaspoon baking powder
- Toss the shredded zucchini with 1/2 tsp salt and let sit for 20 minutes. Squeeze out as much moisture as you can.
- Put rice into food processor to look like couscous.
- In the large bowl mix all ingredients.
- Line the base of 9 inch cake pan with parchment paper.
- Turn rice mixture in cake pan.
- Bake fore 50-60 minutes on 350 F.
- Let cake cool in the pan fore 20 minutes.
- Run a knife round the edge of the pan.
- Serve with salad and grill vegetables
- This recipe was entered in the contest for Your Best Show-Stopping Holiday Main