Post by braided-rug on Sept 10, 2007 11:55:17 GMT 10
Rice & rocket pie with pizza topping Alternative Pizza?
Preparation Time
10 - 15 minutes
Cooking Time
60 minutes
Ingredients (serves 6)
* Olive oil, for greasing
* 1L (4 cups) chicken stock
* 400g (2 cups) Arborio rice
* 100g grated Parmesan
* 1 bunch rocket, coarse stems removed, roughly chopped
* Salt & ground black pepper, to taste
* 1 tbs olive oil
* 125g (1/4 cups) grated mozzarella
* 100g piece Hungarian salami, diced
* 80g (1/2 cup) black olives, halved, pitted
* 1 small red capsicum, deseeded, diced
Method
1. Brush a 22cm springform pan with olive oil to lightly grease.
2. Bring the chicken stock to the boil in a large heavy-based saucepan. Add the rice and stir well. Cover with saucepan lid, reduce heat to low and cook for 15-25 minutes, without lifting the lid for the first 15 minutes, or until the rice is tender and all the liquid is absorbed. Remove from heat and stir in the Parmesan and rocket. Season with salt and pepper.
3. Spoon the rice mixture into the prepared springform pan and press down firmly. Refrigerate for 1-2 hours or until the rice is very firm. (It can be left overnight at this stage).
4. Preheat oven to 200°C.
5. Brush the chilled rice base with half the olive oil. Top evenly with 80g of the mozzarella, then the salami, olives and capsicum. Sprinkle with the remaining mozzarella and then drizzle with the remaining olive oil. Bake in preheated oven for 45 minutes or until golden and heated through. Serve warm or at room temperature.
Notes & tips
Note: +1-2 hours chilling time
Note: Homemade tomato sauce (see related recipe) and a green salad make good accompaniments to this pie. It can also be made into a rice-based pizza by spreading the rice evenly pver a pizza tray and increasing the topping quantities by half.
Source
Australian Good Taste - September 1997 , Page 71
From: www.taste.com.au/recipes/10405/rice+rocket+pie+with+pizza+topping
Preparation Time
10 - 15 minutes
Cooking Time
60 minutes
Ingredients (serves 6)
* Olive oil, for greasing
* 1L (4 cups) chicken stock
* 400g (2 cups) Arborio rice
* 100g grated Parmesan
* 1 bunch rocket, coarse stems removed, roughly chopped
* Salt & ground black pepper, to taste
* 1 tbs olive oil
* 125g (1/4 cups) grated mozzarella
* 100g piece Hungarian salami, diced
* 80g (1/2 cup) black olives, halved, pitted
* 1 small red capsicum, deseeded, diced
Method
1. Brush a 22cm springform pan with olive oil to lightly grease.
2. Bring the chicken stock to the boil in a large heavy-based saucepan. Add the rice and stir well. Cover with saucepan lid, reduce heat to low and cook for 15-25 minutes, without lifting the lid for the first 15 minutes, or until the rice is tender and all the liquid is absorbed. Remove from heat and stir in the Parmesan and rocket. Season with salt and pepper.
3. Spoon the rice mixture into the prepared springform pan and press down firmly. Refrigerate for 1-2 hours or until the rice is very firm. (It can be left overnight at this stage).
4. Preheat oven to 200°C.
5. Brush the chilled rice base with half the olive oil. Top evenly with 80g of the mozzarella, then the salami, olives and capsicum. Sprinkle with the remaining mozzarella and then drizzle with the remaining olive oil. Bake in preheated oven for 45 minutes or until golden and heated through. Serve warm or at room temperature.
Notes & tips
Note: +1-2 hours chilling time
Note: Homemade tomato sauce (see related recipe) and a green salad make good accompaniments to this pie. It can also be made into a rice-based pizza by spreading the rice evenly pver a pizza tray and increasing the topping quantities by half.
Source
Australian Good Taste - September 1997 , Page 71
From: www.taste.com.au/recipes/10405/rice+rocket+pie+with+pizza+topping