Total Time
1hr 30mins
Prep 45 mins
Cook 45 mins

Rick Rodgers, Celebrations 101

Ingredients Nutrition

Directions

  1. Position rack in the center of the oven; preheat to 325°; lightly oil a 13x9 inch baking dish; sprinkle with bread crumbs.
  2. Tilt dish to coat with the crumbs, and tap out the excess.
  3. Bring a medium saucepan of lightly salted water to a boil over high heat; add in the rice and decrease heat to medium.
  4. Cook, uncovered, until the rice is tender (about 16 minutes); drain well and set aside.
  5. Heat oil in a large nonstick skillet over medium heat; add in the onions.
  6. Stir/saute 6 minutes or until the onions are tender.
  7. Add in the garlic; stir until it gives off its aroma, about 1 minute.
  8. Add in the spinach; cook, stirring often, just to evaporate any remaining liquid, about 3 minutes; set mixture aside.
  9. In a big bowl, whisk the eggs, basil, rosemary, salt, and pepper together; add in the rice, spinach/onion mixture, 1 cup of parmesan cheese, and the cheddar cheese; mix well.
  10. Spread mixture in the baking dish; sprinkle remaining parmesan on top.
  11. Bake until the torta feels firm when pressed in the center, about 45 minutes.
  12. Cool completely in the dish; cut the torta horizontally into 6 equal strips, then vertically into 9 strips to make 54 pieces.
  13. Arrange on a serving platter; serve at room temperature.