This is a family recipe from my Mother’s side. My grandfather’s family was from northern Italy where rice is more popular than pasta. When someone in the family makes Torta, everyone sighs with contentment.
This recipe makes one plain and one spinach Torte. If you only want to make one, just half the recipe.
Ingredients:
2 cups uncooked rice
4 cups salted boiling water
1 large onion, diced
½ stick butter
6 large eggs beaten
1 ½ cup Parmesan cheese
10 oz frozen chopped spinach
Method:
Cook rice in the boiling water.
While rice is cooking sauté the onions & butter on medium. Do not brown the onions just cook until soft. Then turn off until the rice is done. In the meantime mix the eggs and Parmesan together.
Once the rice is done, mix in the onions and butter. Then quickly mix in the egg mixture so the eggs don’t cook.
Spray two pie plates with cooking spray. Add ½ of the mixture to one of the pie plates.
Squeeze the water from frozen spinach and add to the rest of the mixture. Stir until well combined and then add to the second pie plate.
Bake at 350 degrees for about 40 minutes.
Let cool slightly before serving to allow the pies to set.
Notes:
Mom always used white rice, but I substitute brown rice and it is delicious. It will just take a little longer to cook the rice.
Butter is essential for the flavor, but if this is too much butter, you can make this with 2 tablespoons butter, 2 tablespoons olive oil.
Torta is great warm, cold or at room temperature. It is perfect to make for dinner and then pack for lunch.
