Monday, June 16, 2014

Spinach & Leek Torta di Riso – Open Recipe, Insert Vegetables

I made this delicious and rustic torta di riso with fresh spinach and leeks, but the recipe is a perfect catchall for those abundant summer vegetables. Things like eggplant, peppers, beans, and squash will all work beautifully. Just cut them kind of small, cook them tender, and let the rice, cheese, and eggs do the rest.

I also encourage the use of other cheeses with, or instead of the Parmigiano-Reggiano seen herein. Fontina would be a great choice, as would almost any other melty variety. You can also double the recipe and use a taller spring form pan, which will give you a taller and more authentic looking torta.

Speaking of authentic, this isn’t. Whether sweet or savory, these are usually done with some kind of crust, which I generally skip. It’s not like it’s bad with a crust, but it adds another step, and for me the payoff isn’t worth the extra time, work, and calories.

So, whether you’re making this to use up leftover rice and/or vegetable; or your playing the old “we’re having pie for dinner!” prank on your family, I hope you give this a try soon. Enjoy!


Ingredients for 6 portions:
1 tbsp olive oil, plus more as needed
3 cups chopped leeks (2 large leeks, about 1 cup sautéed)
3 cloves garlic, minced
2 cups cooked rice
1 1/2 cups finely chopped cooked spinach, squeezed very dry
2 large eggs, beaten
3/4 cup finely grated Parmigiano-Reggiano cheese, or other delicious cheese, plus more to dust pan and top
1 generous teaspoon fine salt, or to taste
1/2 tsp freshly ground black pepper
pinch cayenne
pinch nutmeg
- 350 degrees F. for 35 - 40 minutes

17 comments:

Jordan Churi said...

Out of curiosity is there any type of specific rice or can I use any type of rice?

Jordan Churi said...

Out of curiosity, should I use a specific type of rice or will any type of rice do?

TBG said...

Seriously? This is like food porn.

Mark Pharsen said...

If I am going to serve this as a starter, do you think I need to add something beside it, or just serve it as is?

Rosa said...

This looks awesome! I can't wait to try it.

I wonder how it would work with another grain like quinoa.

Gerry Graham said...

Spatulate! Lol

Chef John said...

I used long grain rice, but should work with any cooked grain!

rancholyn said...

I think this would be a tasty side dish or lunch, breakfast idea...etc. Have you made this with other vegetables other than spinach? BTW, I love spinach...I was just curious...shaved brussel sprouts???

Lisa from Indiana said...

"Give the kale a rest". Truer words were never spoken.

And thanks for another gluten free option I can make for my family!

Lisa from Indiana said...

"Give the kale a rest". Truer words were never spoken.

And thanks for another gluten free option I can make for my family!

Andria said...

Mine is in the oven as I am typing now! I can't wait to taste it! I didn't have enough spinach so I added some diced zucchini and bacon bits ( so my boys will be willing to try ) . I used short grain rice which is more starchy than the long grain but I think it'll turn out great !!

arianne4president said...

Chef John, you are genius! I've tried a few of your recipes and they were all delish! Cooking this now. I added mashed chickpeas because I didnt have enough leeks. I substituted brown rice for white so it's healthier (??) but then I added more cheese because I just love cheese. Thank you!

DanDavidDominic said...

YOU Chef John are my Culinary Lord and Savior ;) at least one of them. THIS is what allowed my youngest sister (which ofcourse is "allergic" to gluten) enjoy food again. Thank you so much.

JoanneO said...

How much spinach do I start with to get to the 1 1/2 cups of cooked spinach called for in the recipe?

Chef John said...

I believe a pound of fresh leaves cooks down to about a cup, so maybe 1 1/2 pounds of fresh?

Reece Crump said...

cauliflower rice? i have a whole head in the fringe i need to use soon, and I'm worried it wont be able to hold it self together if i skip the real rice. If it is possible should I cook the cauliflower before hand or just wash chop and bake?

Lisa from Indiana said...

I've made this a few times now and its a family favorite. A bounty of zucchini and squash? Chop it up, saute it and in it goes. Leftover asparagus that's a bit wilty? Yep! Onions instead of leeks? Sure! Cook them down and in they go! The magic is in the proportion of grain/cheese/eggs and veg. Don't ask if something will work! Go ahead and try it.