Wheat Free Spinach and Rice Torte
information
This recipe is Wheat free
ingredients
1 litre (35 fl oz) 4 cups of Gluten free vegetable stock (bouillon)
200 g (7 oz) 1 cup of risotto rice and a little salt
Sea salt, freshly ground black pepper and grated nutmeg
4 tablespoons of extra virgin olive oil
115 g (4 oz) 1/2 cup of Dairy free margarine
2 large leeks, finely sliced
4 cloves of garlic, peeled and crushed
700 g (24 oz) 12 cups of fresh spinach, washed and coarsely chopped
5 large free-range eggs
8 tablespoons of freshly grated pecorino (romano) cheese or vegetarian cheese
1 teaspoon Dairy free margarine
Cayenne pepper
200 g (7 oz) 1 cup of risotto rice and a little salt
Sea salt, freshly ground black pepper and grated nutmeg
4 tablespoons of extra virgin olive oil
115 g (4 oz) 1/2 cup of Dairy free margarine
2 large leeks, finely sliced
4 cloves of garlic, peeled and crushed
700 g (24 oz) 12 cups of fresh spinach, washed and coarsely chopped
5 large free-range eggs
8 tablespoons of freshly grated pecorino (romano) cheese or vegetarian cheese
1 teaspoon Dairy free margarine
Cayenne pepper
method
25 cm (10 inch) spring-form cake tin, greased with Dairy free margarine and coated with 4 - 6 tablespoons of 100% (WF) or Gluten free breadcrumbs
1. Preheat the oven to 180°C (350°F) gas 4
2. Place the stock (bouillon) in a large pan, bring to the boil, add the rice and cook for 20 minutes.
3. Place in a large mixing bowl and season to taste with the salt, pepper and nutmeg.
4. Heat the oil and half the margarine in a pan. Add the leeks and cook until soft, then stir them into the rice.
5. Leave the fat in the pan and cook the garlic.
6. Add the remaining margarine and gradually add the spinach until it has wilted.
7. Add the eggs and cheese. Combine the rice and spinach mixture and pour into the prepared tin.
8. Dot the surface with the teaspoon of margarine. Sprinkle with cayenne pepper.
9. Bake for 1 hour until golden brown and firm to touch. Cool, then turn out onto a plate.
10. Serve at room temperature, with a crispy salad and new or baked potatoes.
1. Preheat the oven to 180°C (350°F) gas 4
2. Place the stock (bouillon) in a large pan, bring to the boil, add the rice and cook for 20 minutes.
3. Place in a large mixing bowl and season to taste with the salt, pepper and nutmeg.
4. Heat the oil and half the margarine in a pan. Add the leeks and cook until soft, then stir them into the rice.
5. Leave the fat in the pan and cook the garlic.
6. Add the remaining margarine and gradually add the spinach until it has wilted.
7. Add the eggs and cheese. Combine the rice and spinach mixture and pour into the prepared tin.
8. Dot the surface with the teaspoon of margarine. Sprinkle with cayenne pepper.
9. Bake for 1 hour until golden brown and firm to touch. Cool, then turn out onto a plate.
10. Serve at room temperature, with a crispy salad and new or baked potatoes.
serving amount
serves 6
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