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Makes 1 cake
cups cooked basmati rice
pound ricotta cheese
large zucchini, unpeeled and grated
cup roasted red peppers dice or 1 cup fresh red pepper
cup each; frozen green peas and frozen spinach
green onions, ( green and white part )
salt and black pepper
tablespoons brown rice flour
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 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.
- This recipe was entered in the contest for Your Best Show-Stopping Holiday Main