Middle Eastern Rice Torte

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Middle Eastern Rice Torte

 

olive oil spray

1 1/2 cups wild-rice blend, rinsed well (10 ounces)

3 cups water

3 plum tomatoes, halved and seeded

4 portobello mushrooms, stems discarded (3/4 pound)

salt and freshly ground pepper

2 tablespoons extra-virgin olive oil

2 medium sweet onions, thinly sliced

Pinch of cinnamon

2 teaspoons garam masala

1/4 cup golden raisins

1/4 cup chopped dried apricots

1/4 cup finely chopped flat-leaf parsley

10 sheets phyllo dough, plus extra in case of tearing (1/2 pound), thawed if

frozen

4 large eggs, beaten or substutite

1/4 cup almonds, toasted and coarsely chopped

 

Preheat the oven to 350 degrees. Spray a 9-inch springform cake pan generously

with olive oil. In a medium saucepan, cover the rice with the water and bring to

a boil. Cover and cook over low heat until the rice is barely tender and just

cooked through, about 30 minutes. Drain well.

On a large nonstick baking sheet, arrange the tomatoes, cut side down, and the

Portobellos, stemmed side down. Season the tomatoes and mushrooms generously

with salt and pepper and bake until tender, about 30 minutes. When the

vegetables are cool enough to handle, peel the tomatoes and thinly slice the

mushrooms.

Heat the olive oil in a medium enameled cast-iron casserole. Add the onions,

cover and cook over low heat, stirring occasionally, until softened, about 10

minutes. Uncover and cook over moderately high heat, stirring frequently, until

the onions are browned, about 10 minutes longer. Add the cinnamon and garam

masala and cook, stirring, until fragrant, about 2 minutes. Remove from the

heat. Add the cooked rice, raisins and dried apricots and season with salt and

pepper. Stir in half of the sliced Portobellos and 1 tablespoon of the chopped

parsley.

Layer 5 sheets of the phyllo dough on a work surface, turning each successive

one a quarter turn so that the stack forms a large round. Spray the top layer

with olive oil and sprinkle with 1 tablespoon of the parsley. Repeat with the 5

remaining phyllo sheets, spraying the last sheet with olive oil. Fit the phyllo

stack into the prepared cake pan, pressing it into the corners. Scatter 1

tablespoon of the parsley over the bottom. Gently pack the rice mixture into the

cake pan and smooth the surface with the back of a spoon. Top the rice mixture

with the remaining Portobellos and the tomatoes. Pour the beaten eggs evenly

over the tomatoes. Sprinkle the torte with the chopped almonds and the remaining

1 tablespoon of chopped parsley. Using kitchen scissors or a sharp knife, trim

the phyllo overhang to about 1/4 inch.

Bake the rice torte on the bottom rack of the oven for about 1 hour, or until

the phyllo is deep golden and the filling is set in the middle. Let the rice

torte cool in the pan for 10 minutes, then carefully remove the ring and slide

the torte onto a large serving plate. Cut into wedges and serve.

 

 

 

 

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