Spinach-Rice Torta Squares |
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Prep Time: 45 Minutes Cook Time: 0 Minutes |
Ready In: 45 Minutes Servings: 16 |
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Rick Rodgers, Celebrations 101 Ingredients:
3 tablespoons dried italian breadcrumbs |
2/3 cup arborio rice |
2 tablespoons olive oil |
2 medium onions, chopped |
2 garlic cloves, minced |
4 (10 ounce) boxes frozen chopped spinach, thawed and squeezed dry |
12 large eggs |
1 1/2 teaspoons dried basil |
1 1/2 teaspoons crumbled dried rosemary |
1 1/4 teaspoons salt |
1 1/2 cups freshly grated parmesan cheese, divided |
1 cup shredded smoked cheddar cheese or 1 cup extra-sharp cheddar cheese |
Directions:
1. Position rack in the center of the oven; preheat to 325°; lightly oil a 13x9 inch baking dish; sprinkle with bread crumbs.
2. Tilt dish to coat with the crumbs, and tap out the excess.
3. Bring a medium saucepan of lightly salted water to a boil over high heat; add in the rice and decrease heat to medium.
4. Cook, uncovered, until the rice is tender (about 16 minutes); drain well and set aside.
5. Heat oil in a large nonstick skillet over medium heat; add in the onions.
6. Stir/saute 6 minutes or until the onions are tender.
7. Add in the garlic; stir until it gives off its aroma, about 1 minute.
8. Add in the spinach; cook, stirring often, just to evaporate any remaining liquid, about 3 minutes; set mixture aside.
9. In a big bowl, whisk the eggs, basil, rosemary, salt, and pepper together; add in the rice, spinach/onion mixture, 1 cup of parmesan cheese, and the cheddar cheese; mix well.
10. Spread mixture in the baking dish; sprinkle remaining parmesan on top.
11. Bake until the torta feels firm when pressed in the center, about 45 minutes.
12. Cool completely in the dish; cut the torta horizontally into 6 equal strips, then vertically into 9 strips to make 54 pieces.
13. Arrange on a serving platter; serve at room temperature.
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