Italian Rice Cake Recipe

RICE CAKE WITH VEGETABLE AND MOZZARELLA FILLING - Gluten-free
3-4 servings

340 g/12 oz rice, preferably risotto rice
4-5 full tblsp parmesan, freshly grated
2-3 zucchini
10-12 asparagus spears
1 big red or yellow bell pepper
1 onion
1 clove of garlic, finely chopped
thyme, fresh if you have
200 g/7 oz mozzarella, take more if you want, cut into strips or cubes
cornmeal or breadcrumbs
salt
extra-virgin olive oil

- Cook the rice until al dente, remember that it has to be baked in the oven so it is good if it is not overcooked right from the start. Drain eventual liquid and hen add the parmesan and stir really well.
- Dice the vegetables and cook them slowly with the thyme in some olive oil until they have softened and have become golden.
- Grease an oven-proof form and dust it with cornmeal (or breadcrumbs), spread out half of the rice, press it a bit before adding the vegetables.
- Put a layer of mozzarella on the vegetables and then cover with the rest of the rice.
- Press down to make an even surface, brush it olive oil and bake in a pre-heated oven (200°C/390°F) for approx 20 minutes. When to top has become golden it is usually time!

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