Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 319.1
- Total Fat: 14.4 g
- Cholesterol: 83.5 mg
- Sodium: 577.8 mg
- Total Carbs: 29.9 g
- Dietary Fiber: 5.4 g
- Protein: 17.7 g
View full nutritional breakdown of Rice and lentil cake calories by ingredient
Rice and lentil cake
Submitted by: MEGABOMBIntroduction
Something between a quiche and a risotto, this cake tastes great warm from the oven or cool the next day for a light lunch. It's a take on the classic Italian dish of risotto cake with added lentils for extra protein and substituting brown rice for extra fiber. Something between a quiche and a risotto, this cake tastes great warm from the oven or cool the next day for a light lunch. It's a take on the classic Italian dish of risotto cake with added lentils for extra protein and substituting brown rice for extra fiber.Number of Servings: 4
Ingredients
-
1/2 cup sliced, cleaned leeks
1 Tbsp olive oil
1/2 brown rice, uncooked
1/2 cup brown or green lentils, uncooked
1/4 cup wild rice
2 cups broth
1 egg
1 cup swiss cheese, grated (or any mixture of white cheeses)
2 Tbsp chives, chopped
2 Tbsp parsley, chopped
salt and pepper, to taste
Directions
Over medium heat, fry leeks in oil until just tender.
Add rice, lentils, wild rice, and broth then bring to a boil. Cover, reduce heat and simmer for 40 minutes. After 40 minutes, drain off any remaining liquid (there shouldn't be much left).
In a medium bowl, beat egg then mix in cheese, chives, parsley, and salt and pepper (start with a few dashes then increase the next time you make the recipe, if necessary). When rice mix is finished, mix thoroughly with the egg mixture then spread evenly in a sprayed 9" pie pan or a sprayed springform pan.
Bake in 375F oven for about 30 or 35 minutes, until edges are brown and middle is set. after cooling for 5-10 minutes, turn out onto a plate and cut into wedges.
Serves 4 or 6. For 6, enter 0.75 serving portion into Spark tracker. Spinach salad on the side makes this a complete meal.
Number of Servings: 4
Recipe submitted by SparkPeople user MEGABOMB.
Add rice, lentils, wild rice, and broth then bring to a boil. Cover, reduce heat and simmer for 40 minutes. After 40 minutes, drain off any remaining liquid (there shouldn't be much left).
In a medium bowl, beat egg then mix in cheese, chives, parsley, and salt and pepper (start with a few dashes then increase the next time you make the recipe, if necessary). When rice mix is finished, mix thoroughly with the egg mixture then spread evenly in a sprayed 9" pie pan or a sprayed springform pan.
Bake in 375F oven for about 30 or 35 minutes, until edges are brown and middle is set. after cooling for 5-10 minutes, turn out onto a plate and cut into wedges.
Serves 4 or 6. For 6, enter 0.75 serving portion into Spark tracker. Spinach salad on the side makes this a complete meal.
Number of Servings: 4
Recipe submitted by SparkPeople user MEGABOMB.
Rate This Recipe
| Rating: |
|
Click here to login and rate this recipe |
