Rice Cake with Vegetable and Mozzarella Filling

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Rice Cake with Vegetable and Mozzarella Filling
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Makes: 4 servings adjust
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Directions

Ingredients

  • 12 ounces Rice, preferably risotto rice
  • 5 tablespoons Parmesan Cheese, freshly grated

Step 1

Cook the rice until al dente, remember that it has to be baked in the oven so it is good if it is not overcooked right from the start. Drain eventual liquid and then add the parmesan and stir really well.

Ingredients

  • 3 Zucchini
  • 12 spears Asparagus
  • 1 Red Bell Pepper, or yellow
  • 1 Onion
  • 1 clove Garlic, finely chopped
  • Fresh Thyme
  • Extra Virgin Olive Oil
  • Salt

Step 2

Dice the vegetables and cook them slowly with the thyme in some olive oil until they have softened and have become golden.

Ingredients

  • cornmeal, or breadcrumbs **use GF as necessary

Step 3

Grease an oven-proof form and dust it with cornmeal (or breadcrumbs), spread out half of the rice, press it a bit before adding the vegetables.

Ingredients

  • 7 ounces Mozzarella Cheese, take more if you want, cut into strips or cubes

Step 4

Put a layer of mozzarella on the vegetables and then cover with the rest of the rice.
 

Step 5

Press down to make an even surface, brush it olive oil and bake in a pre-heated oven (200°C/390°F) for approx 20 minutes. When to top has become golden it is usually time!
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