Torta di Riso

2 tablespoons olive oil, divided
2 tablespoons finely grated Parmigiano-Reggiano cheese, divided
3 cups chopped leeks
3 cloves garlic, minced
2 cups cooked rice
1 1/2 cups finely chopped cooked spinach, squeezed dry
3/4 cup finely grated Parmigiano-Reggiano cheese
2 large eggs, beaten
1 teaspoon salt, or more to taste
1/2 teaspoon freshly ground black pepper
1 pinch cayenne pepper

Preheat oven to 350 degrees F (175 degrees C). Brush a pie plate with 1 tablespoon olive and dust with 1 tablespoon Parmigiano-Reggiano cheese.

Heat remaining olive oil in a large skillet over medium heat. Cook and stir leeks with a pinch of salt in hot oil until leeks are soft and sweet, 5 to 10 minutes. Stir garlic into leeks and cook until fragrant, about 1 minute.

Stir leek mixture, rice, spinach, 3/4 cup Parmigiano-Reggiano cheese, eggs, salt, black pepper, cayenne pepper, and nutmeg together in a bowl. Transfer spinach-rice mixture to the prepared pie dish and smooth the surface with a spatula; dust the top with remaining 1 tablespoon Parmigiano-Reggiano cheese.

Bake in the preheated oven until torta is lightly browned around the outside and firm to the touch, 35 to 40 minutes.

*** Notes: I doubled the recipe, used different vegetables (1 large red pepper, 1 large green pepper; about 2 cups of peas, 1 large onion in place of leeks), and subbed some shredded cheese for about half of the parmesan. I also added some milk (w/o measuring) since the rice looked too dry. It probably totaled about 1/2 cup to 1 cup. The results were very good. I think the dish would have been much too dry without the milk. 

Skirlie (Scottish Oats Recipe)

Spring Skirlie (Non traditional)
I use a non-stick pan, with enough room to stir the spinach in which can take up a lot of space before it wilts down.

Serves 2 - 3 as a side dish


100g, about a cup, of rolled oats (also called old-fashioned oats, oatflakes and flaked oats)
2 tbsp olive oil
4 spring onions, finely chopped
1 tsp fresh thyme leaves
2 large handfuls baby spinach, washed and roughly shredded
Hot water
Freshly ground black pepper

Heat the olive oil in a pan. Add the spring onion and cook for for five minutes, taking care not to burn.

Add the thyme leaves. Reduce the heat and stir in the oats. Cook on a low heat for five minutes. The oats will absorb the oil and develop a toasty flavour.

Add a small splash of hot water and continue cooking for a couple more minutes . The oats should soften slightly but keep their shape. Add a little more water if desired.

Stir in the spinach and warm until the spinach has wilted into the oats.

Serve immediately, ideally in warmed bowls.


http://www.mostlyeating.com/skirlie-fast-savoury-oats




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Skirlie with Onions

4 servings

• 4ounces bacon fat (may substitute vegetable oil) or 4 ounces beef suet (may substitute vegetable oil)
• 2onions, finely chopped
• 4 -6ounces chicken stock
• 8ounces old-fashioned oatmeal, lightly toasted (do not use instant or quick-cooking oats)
• salt and pepper

Melt the fat or heat the oil in a large frying pan.
Add the onion and cook until soft and golden.
Add the oatmeal and mix in well.
Cook for about 5 minutes, stirring frequently.
Add the stock and allow it to be absorbed by the oatmeal.
Season well and serve with light creamy mashed potatoes.
(Skirlie may also be used as a stuffing for any kind of game bird or poultry. It is also a very good accompaniment to rich meaty and gamy stews).

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