BeyondWonderful.com: Barbara Adams, How To Make Torta de Rizo Con Fagioli (Italian Rice, Romano Beans, Carrots, and Onions)

HOW TO
How To Make
Torta de Rizo Con Fagioli
(Rice, Romano Beans, Carrots, and Onions)

Assembling a rustic Italian rice-and-veggie torta couldn’t be simpler. Choose a wide, shallow baking dish to ensure that the torta bakes evenly, with plenty of delicious upper crust.

Refer to the recipe for precise ingredients.


		1. Liberally grease the bottom and sides of a 13x9x2-inch baking dish with olive oil.

		2. Heat 3 tablespoons of olive oil in a heavy-bottomed skillet over medium-high heat until it sizzles. Add the carrots and cook until almost tender.

		3. Add the onion, garlic, and parsley to the carrots and sprinkle with ½ teaspoon of salt and ¼ teaspoon Italian herbs. Cook until the onions are translucent and the carrots are cooked through. Remove from the heat and cool.

		4. Preheat the oven to 350-degrees

		5. Combine the rice, green beans, vegetable mixture, eggs and remaining Italian herbs in a spacious bowl or pot. Add half of the Parmesan cheese and the remaining salt. Mix well.

		6. Spread the torta mixture into the prepared dish and top with the remaining Parmesan cheese. Pour the remaining olive oil over the top and pat it gently into the torta.

		7. Bake for 45–60 minutes, until firm to the touch with a crispy, light brown top. Serve warm or at room temperature.

		Barbara Adams Beyond Wonderful Cooking Tips and Techniques by International Home Chefs, Italy Guido Ferro and Rita Ferro.