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Rice Cakes with Mushroom Walnut Ragoût


Rice Cakes with Mushroom Walnut Ragoût

Rice Cakes with Mushroom Walnut Ragoût

Yield

Makes 4 servings

Ingredients

2/3 cup arborio rice
Nonstick cooking spray
1 egg
1 egg white
1/2 cup grated Parmesan cheese
3 tablespoons minced green onions
1 ounce dried porcini mushrooms
1 cup boiling water
1 tablespoon olive oil
1 medium onion, sliced
2 cloves garlic, minced
8 ounces button mushrooms, sliced
1 teaspoon dried oregano
1 can (14-1/2 ounces) tomato wedges, undrained
2 teaspoons lemon juice
1/4 teaspoon salt
1/2 teaspoon black pepper
1/3 cup chopped toasted walnuts*
Asiago or Parmesan cheese shavings

*To toast walnuts, spread them in single layer on baking sheet. Bake in preheated 350°F oven 8 to 10 minutes or until brown, stirring twice.

Preparation

  1. Cook rice according to package directions. Uncover and cool.
  2. Preheat oven to 350°F. Spray 8-inch square baking pan with cooking spray. Beat egg and egg white in medium bowl until blended. Add rice, grated Parmesan and green onions; mix well. Press into prepared pan with rubber spatula. Cover; refrigerate.
  3. Soak dried mushrooms in boiling water in small bowl 15 to 20 minutes or until soft. Drain, reserving liquid. Chop mushrooms.
  4. Bake rice mixture 20 to 25 minutes or until set.
  5. Meanwhile to prepare ragout, heat oil in large nonstick skillet over medium heat until hot. Add sliced onion and garlic; cook and stir 5 minutes. Add fresh mushrooms, dried mushrooms and oregano; cook and stir 5 minutes or until fresh mushrooms are tender.
  6. Drain tomatoes, reserving 1/4 cup juice. Add tomatoes, reserved juice, reserved mushroom liquid, lemon juice, salt and pepper to skillet. Bring to a boil over high heat. Reduce heat to low. Simmer, uncovered, 15 minutes or until sauce thickens. Stir in walnuts.
  7. Cut rice mixture into 8 rectangles. Top with ragout. Sprinkle with cheese shavings.

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