Cheesy Rice Cake Stuffed with Herbs and Greens

Name: Cheesy Rice Cake Stuffed with Herbs and Greens
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 tablespoons butter, plus some to grease pan and dot top of cake; 4 cups chicken stock; 2 1/2 cups long grain white rice; 1 cup grated grana padano cheese or Parmigiano-Reggiano; Salt and freshly grated black pepper; 1/4 cup EVOO; 3 to 4 baby fennel, or 1 bulb fennel, trimmed and chopped; 3 to 4 cloves garlic, chopped; 1 onion, chopped; 1 small handful golden raisins, optional; 1/2 cup packed chopped fresh herbs (tarragon, thyme and parsley); 1 large bunch Swiss chard, stemmed and chopped; Freshly grated nutmeg; 1/3 cup dry white wine; 3/4 cup homemade or panko breadcrumbs

Servings: persons

4 tablespoons butter, plus some to grease pan and dot top of cake
4 cups chicken stock
2 1/2 cups long grain white rice
1 cup grated grana padano cheese or Parmigiano-Reggiano
Salt and freshly grated black pepper
1/4 cup EVOO
3 to 4 baby fennel, or 1 bulb fennel, trimmed and chopped
3 to 4 cloves garlic, chopped
1 onion, chopped
1 small handful golden raisins, optional
1/2 cup packed chopped fresh herbs (tarragon, thyme and parsley)
1 large bunch Swiss chard, stemmed and chopped
Freshly grated nutmeg
1/3 cup dry white wine
3/4 cup homemade or panko breadcrumbs

1
Preheat the oven to 375 degrees F. Grease a 9-inch springform cake pan.
2
In a saucepot, bring the stock, rice, 1 cup water and butter to a boil.
3
Stir, cover and cook 16 to 17 minutes.
4
Stir in three-quarters of the cheese and season with salt and pepper.
5
Cool.
6
Pile half of the rice into the cake pan and mold across the bottom and up the sides of the pan.
7
Heat the EVOO in a large skillet over medium to medium-high heat.
8
Add the fennel, garlic, onions, raisins and some salt and pepper, and cook to soften, 8 to 10 minutes.
9
Add the herbs.
10
Wilt in the chard and season with a little nutmeg, then deglaze the pan with the wine and cook to evaporate.
11
When the greens have cooked down, remove them from the heat and fill the cake with the greens.
12
Top the cake with the remaining rice and then with the breadcrumbs mixed with the remaining cheese.
13
Dot the cake top with the butter and bake until golden, 25 to 30 minutes.
14
Serve warm or at room temp, or chill and freeze for a make-ahead meal.
15
Reheat covered in a moderate oven until heated through, then crisp up the top uncovered.

1215

kcal

Calories

Fat

131

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 4 tablespoons butter, plus some to grease pan and dot top of cake, 4 cups chicken stock, 2 1/2 cups long grain white rice, 1 cup grated grana padano cheese or Parmigiano-Reggiano, and more.

Yes, Cheesy Rice Cake Stuffed with Herbs and Greens falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!