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Rice and spinach cake
- Prep time:
- 20 mins
- Cook time:
- 45 mins
- Serves:
- 10
Clodagh McKenna’s rice cakes use creamy goats’ cheese, parmesan and nutmeg, and are perfect with a red pepper salsa
Ingredients
For the red pepper salsa
- 2 red Peppers, diced
- 1 small red chilli, diced
- 2 limes, juice only
- 1 clove Garlic, crushed
- 1/2 tsp Honey
For the rice and spinach cake
- Butter, for greasing
- 600g Spinach, stems removed
- 200g arborio Risotto rice
- 1 Onion, finely chopped
- 3 Eggs, lightly beaten
- 5 tbsp grated Parmesan
- 100g soft Goats cheese
- pinch of freshly grated Nutmeg
Method
1. For the red pepper salsa: place all the ingredients together in a small bowl and mix well to combine. Set aside.2. For the rice and spinach cake: Preheat the oven to 200C/gas 6. Grease a round cake tin with butter
3. Rinse the spinach leaves in cold water, then place in a pan with a drop of olive oil and cook until soft. Remove from the pan, squeeze to get rid of excess liquid, and chop finely.
4. Cook the rice in a pan of water for 10 minutes, or until al dente, then drain.
5. Place the pan you used for the spinach back over the heat and add a drizzle of olive oil followed by the finely chopped onion, then lightly fry for 3-4 minutes until soft.
6. In a large bowl, mix together the spinach, onion, rice, eggs, parmesan, goats cheese and nutmeg and season with salt and pepper. Press the rice and spinach mixture into the greased cake tin, place in the oven and bake for 20-25 minutes until golden.
7. Divide the cake into portions and serve with the red pepper salsa.
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Latest Comment
An authentic Italian restaurant in Santa Barbara, CA makes a similar rice cake and serves it in a rectangle shape on top of spring greens with a zesty red pepper dressing (on the greens only.) I love it!
I am going to make this dish but wanted to freeze it. Can you tell me if there is any reason why it wont freeze okay.
I saw this and really wanted to try it. Cake was excellent, as was the salsa, but I am not sure that the 2 really went together that well.