Rice savoury cake
February 7, 2015
What You'll Need
cooked basmati rice
large zucchini, unpeeled and grated
roasted red peppers dice or 1 cup fresh red pepper
each; frozen green peas and frozen spinach
green onions, ( green and white part )
salt and black pepper
brown rice flour
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 the 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 into cake pan.
Bake for 50-60 minutes on 350 F.
Let cake cool in the pan for 20 minutes.
Run a knife around the edge of the pan.
Serve with salad and grill vegetables.
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December 26, 2023
I completely forgot about this recipe but found it in my saved recipes today. I made it years ago. I added pancetta. It was good. Best the first day before the rice begins to dry out. Comfort food.