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Italian rice pie
Italian rice pie
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Prep Time:
30 minutes
Cook Time:
60 minutes
Total Time:
90 minutes
Summer rice pie: Perfect for picnics or family meals, freezes well.
Ingredients:
  • 18.20 gm olive oil
  • 1 brown onion, finely chopped
  • 100g sliced prosciutto, cut into thin strips
  • 2 garlic cloves, crushed
  • 220g (1 cup) arborio rice
  • 375ml (1 1/2 cups) salt reduced chicken style liquid stock
  • 150g (1 cup) frozen peas
  • Olive oil, to grease
  • 100g semi-dried tomatoes, coarsely chopped
  • 40g (1/2 cup) finely grated parmesan
  • 3 eggs, lightly whisked
  • 82.50 ml shredded fresh basil
  • 82.50 ml chopped fresh continental parsley
  • Baby rocket leaves, to serve
  • Balsamic vinaigrette, to serve
Instructions:
  • In a large heavy-based saucepan over medium heat, gently sauté the onion, prosciutto, and garlic in the heated oil for 5 minutes until the onion softens slightly, stirring occasionally.
  • Combine rice and stock in a pot, bring to a simmer, then lower heat and cook covered for 10 minutes. Remove from heat, add peas on top of the rice, cover, and set aside for 5 minutes. Fluff rice with a fork, cover, and let sit for another 5 minutes. Transfer to a large bowl and allow to cool for 20 minutes.
  • Preheat your oven to 180°C. Grease a 20cm round cake pan with oil and line the base and sides with non-stick baking paper. Combine tomato, parmesan, egg, basil, and parsley with the rice mixture until fully mixed. Season with pepper. Spread the mixture into the prepared pan and smooth the surface with the back of a spoon.
  • Bake in the oven until the pie is set and lightly golden, typically 40-45 minutes. Let it cool in the pan for 10 minutes, then transfer to a chopping board and slice into wedges. (Refer to note for freezing instructions.)
  • Arrange the wedges on serving plates, sprinkle with rocket leaves, and generously drizzle with balsamic vinaigrette before serving.

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