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.
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.
- 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.
- 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.
- Preheat the oven to 350-degrees.
- Combine the rice, green beans, vegetable mixture, eggs and remaining Italian herbs in a spacious bowl.
- Add half of the Parmesan cheese and the remaining salt. Mix well.
- 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.
- Bake for 45–60 minutes, until firm to the touch with a crispy, light brown top.
- Serve warm or at room temperature.