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