Arboritto Rice Cakes with Grilled Vegetables
A lush rice cake, with dried tomatoes, basil and Parmesan, is warmed and served topped with balsamic-marinated grilled vegetables.
Yield: 12 ServingsServing Size: 1 stack with 1 cup vegetables
Prep Time: 45 minutes
Cooking Time: 20 minutes
Standard View | Foodservice View
| Ingredient | Quantity | Instruction |
|---|---|---|
| butter or vegetable oil | 1/4 c. | 1. In large, heavy pot, heat butter over medium heat. Add rice and sauté 2 minutes; season. Add 2 cups stock and stir until absorbed. Stir in diced sun-dried tomatoes. Continue to add hot stock, 2 cups at a time, until all liquid is absorbed and rice is tender. Stir in Parmesan, basil, salt and pepper. Pour rice mixture into a greased, shallow, half-size steam table pan; spread to smooth top. Cool, cover and refrigerate, and hold. |
| medium grain rice | 3 c. | |
| vegetarian stock, hot | 2 1/4 qt. | |
| diced sun-dried tomatoes | 1 c. | |
| shredded Parmesan cheese | 2 1/2 c. | |
| chopped fresh basil | 2 c. | |
| salt | 1 tsp. | |
| ground black pepper | 1 tsp. | |
| butter or vegetable oil | as needed | 2. Cut pan of rice into 12 squares; cut each square in half diagonally. For Each Serving: In skillet, heat butter. Add 2 rice cakes and sauté until golden on both sides and heated through. Arrange rice cakes on plate and top with 1 cup Grilled Marinated Vegetables*. Drizzle with 3 Tbsp. vinaigrette and garnish with 1 Tbsp. basil. |
| Grilled Marinated Vegetables, see recipe | 3 qt. | |
| prepared low-fat sun-dried tomato vinaigrette | 2 1/4 c. | |
| julienned fresh basil | 3/4 c. | |
