Rice savory cake

By • February 7, 2015 0 Comments

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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
  1. Toss the shredded zucchini with 1/2 tsp salt and let sit for 20 minutes. Squeeze out as much moisture as you can.
  2. Put rice into food processor to look like couscous.
  3. In the large bowl mix all ingredients.
  4. Line the base of 9 inch cake pan with parchment paper.
  5. Turn rice mixture in cake pan.
  6. Bake fore 50-60 minutes on 350 F.
  7. Let cake cool in the pan fore 20 minutes.
  8. Run a knife round the edge of the pan.
  9. Serve with salad and grill vegetables

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