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This wild rice torte is one of my favorite vegetarian dishes to make. It’s got nuts, grains, dried fruits, fresh vegetables, eggs, and who says that vegetarian dishes are not filling? Making it is a little time consuming due to the preparation of each ingredient, which are cooked individually, then assembled together and baked, but the result is well worth the effort and leftovers are good for days.

First, the wild rice is cooked until tender, then drained and set aside. Whole portobellos and halved tomatoes are roasted in the oven until soft. The portobellos are sliced and tomatoes peeled.

A very thinly sliced onion is slowly caramelized in a pan.

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Then the onion, half of the sliced mushroom, along with raisins and chopped dried apricots are added to the wild rice, and seasoned to taste with salt and pepper.

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To assemble the torte, 5 thin sheets of phyllo dough are spread out and overlaid in a circle. The layers are sprayed with Pam, and topped with chopped parsley. Be careful with the phyllo sheets since they are very delicate, but you can always overlay any broken sheets.

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The process is repeated for another 5 layers of phyllo. The phyllo sheets are then carefully transferred to an 8 inch springform pan, with the edges hanging over the pan.

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Then the wild rice filling is spooned and packed into the phyllo lined springform, and topped with the remaining half of sliced mushroom and the tomatoes.

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4 eggs are beaten and poured over the tomatoes, and the torte is topped with chopped roasted almonds and parsley.

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The edges of the torte are trimmed to about 1/2 inches over the pan, and the torte is baked in a 350 degree oven for about an hour, until the edges of the phyllo sheets are a golden brown.

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The Torte can be made 4 hours ahead of time, and served at room temperature, which makes it great for a dinner party. It can be served as a healthy side or a delicious vegetarian main.

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Middle Eastern Rice Torte

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