Torta di Rizo Con Fagioli
(Rice and Green Bean Torta)
Italian Recipe

Authentic homestyle Italian cooking leaves no room for waste—every scrap gets put to use. In this terrific torta, leftover rice and vegetables take on a delicious new life. It also works beautifully with cooked, diced potatoes in place of the rice.


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6 tablespoons olive oil, divided
2 medium carrots, penny cut
1 medium onion, chopped
1 large clove garlic, minced
1 cup chopped Italian flat-leaf parsley
1 teaspoon salt, divided
1/2 teaspoon dried Italian herbs, divided
2 cups cooked rice (brown, wild or a combination of both), cooled
1 pound green beans, steamed, cooled and cut into 1” pieces*
4 eggs, beaten
1 cup grated parmesan cheese, divided

*If possible, use Italian Romano green beans found in good produce markets for best flavor.

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

  1. Heat 3 tablespoons of olive oil in a heavy-bottomed skillet over medium-high heat until it sizzles.
  2. 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.
  4. Remove from the heat and cool.
  5. Preheat the oven to 350-degrees.
  6. Combine the rice, green beans, vegetable mixture, eggs and remaining Italian herbs in a spacious bowl.
  7. Add half of the Parmesan cheese and the remaining salt. Mix well.
  8. Spread the torta mixture into the prepared dish and top with the remaining Parmesan cheese.
  9. Pour the remaining olive oil over the top and pat it gently into the torta.
  10. Bake for 45–60 minutes, until firm to the touch with a crispy, light brown top.
  11. Serve warm or at room temperature.


Preparation Time: 
Approximately 60 minutes plus 45–60 minutes baking.