Italian Rice Bomb Recipe

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Italian Rice Bomb
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Ingredients
20
Count
Nutrition
948
Calories
Total time
160
Minutes
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Ingredients:

Directions:

  1. Lightly (but completely) butter a 9 ring mold (9 x 2 1/4 ).
  2. Line the mold with the ham, overlapping the slices slightly so that the mold is completelt covered, and there is a 2 overhang around the rim.
  3. Cover and refrigerate.
  4. Take the soaking porcinis and drain them (straining and reserving the water), sqeeze out any excess water.
  5. Dice the porcini and set aside.
  6. Place the onion, carrot, and celery on a large chopping board and mince them (if careful not to puree them, this step can be done in a food processor).
  7. Heat oil and 1 Tbl. butter in a sauce pan, add the minced vegetables and saute over low heat until soft, stirring as it cooks.
  8. Add the garlic, stir it in and cook until it softens (no color).
  9. Add the beef and cook stirring frequently until it just changes color.
  10. In a mixing bowl combine the tomato paste, plum tomatoes and 1/2 cup of the reserved porcini liquid, stir slightly breaking the whole tomatoes.
  11. Add the tomatoes to the beef mixture.
  12. Stir in the parsley and seaon with salt and pepper to taste.
  13. Cover the pan and simmer the ragu for 1 1/2 hours.
  14. About 10 minute before the ragu is cooked, add in the porcini mushrooms and peas. This should be a very thick sauce with no loose liquid.
  15. Keep warm while you cook the rice.
  16. Bring the broth to a boil in a pot.
  17. Stir in the rice, cover and cook, stirring ocasionally until all liquid is absorbed.
  18. Stir in the cheese, butter, and heavy cream.
  19. Preheat oven to 350 degrees.
  20. Remove the mold from the refrigerator and pack the rice evenly in the mold.
  21. Fold the overhanging ham over the rice.
  22. Place the mold into a baking pan large and pour water into the pan allowing it to come up about half way up the mold sides.
  23. Bake for 25 minutes or until the rice is hot.
  24. Remove the mold from the water bath and carefully run a knife around the inside of the mold to loosen.
  25. Place a serving dish, larger than the mold over the top of the mold and invert the dish and mold together (hopefully it will unmold easily).
  26. Remove the mold and fill ithe center with the ragu, reserving some to serve on the side.
  27. Garnish the ragu in the center with some chopped parsley.
  28. Serve hot with the extra ragu in a sauce boat, by cutting wedges at the table and spoon some ragu over it.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 948.5 Kcal (3971 kJ)
Calories from fat 398.76 Kcal
% Daily Value*
Total Fat 44.31g 68%
Cholesterol 227.2mg 76%
Sodium 594.36mg 25%
Potassium 864.38mg 18%
Total Carbs 69.25g 23%
Sugars 4.25g 17%
Dietary Fiber 4.4g 18%
Protein 59.85g 120%
Vitamin C 16.6mg 28%
Vitamin A 0.1mg 4%
Iron 4.2mg 23%
Calcium 73.3mg 7%
Amount Per 100 g
Calories 203.96 Kcal (854 kJ)
Calories from fat 85.75 Kcal
% Daily Value*
Total Fat 9.53g 68%
Cholesterol 48.86mg 76%
Sodium 127.81mg 25%
Potassium 185.87mg 18%
Total Carbs 14.89g 23%
Sugars 0.91g 17%
Dietary Fiber 0.95g 18%
Protein 12.87g 120%
Vitamin C 3.6mg 28%
Iron 0.9mg 23%
Calcium 15.8mg 7%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 21.9
    Points
  • 24
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

Bad Points

  • High in Sodium

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