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Savory Rice Cake Recipe

Savory Rice Cake Recipe is a really quick and easy savory rice recipe wich you can prepare as a first dish, a side or as a lunchbox for your children at school because it is perfect as warm as cool. This rice recipe is economic too, because you can prepare it with leftover rice or eat it cold as a snack.


PREP: 15 min


COOK: 50 min

DIFFICULTY: intermediate



2 - cups beef pulp

5 - 5 cups tomatoes sauce

2 - onions, chopped

2 - carrots, finely chopped

2 - celery ribs, finely chopped

2 - garlic cloves, minced

2 - tablespoons freshly minced parsley

1 - bay leaf

1 - tablespoon freshly minced rosemary

1 - cup extra virgin olive oil

1 - cup red wine

2 - cups water or beef broth

400 g - French pastry

2 - cups risotto rice

1 - cup grated Parmesan cheese

1 1/2 - cup extra virgin olive oil


In a large deep skillet heat the oil over medium-low heat, add all the minced vegetables(onion,carrot,celery), stir for 3-4 minutes and cook for 20 minutes, until the vegetables are tender. Add the garlic cloves, the parsley and continue to cook for 3 minutes, stirring continually. All should result lightly brown, but not burned. Add the meat, brown over high heat, until lightly brown, add the red wine and stir until it evaporates. Pour the tomatoes sauce, the bay leaf, the minced rosemary, salt and pepper. Cover, bring to a simmer and cook over low heat for 3 hours. If the ragout results too concetrated, add water or the beef broth. In a saucepan boil the water, salt and pour the rice. Cook for about 15 minutes, until it results tender and drain. Lay out the French pastry in a cake stamp and cut out the pastry which is in excess. Later on we will need it to decorate the cake. Place ¼ ragout, ¼ rice, ¼ Parmesan cheese and repeat until all the ingredients are finished. Spread with the cheese and decorate with the rife pastry. Preheat the oven to 200 deegress and bake for 30 minutes. Let rest for 10 minutes and serve warm.

Savory Rice Cake Recipe