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1
Preheat the oven to 350.
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2
Spray a 9-inch springform cake pan generously with olive oil.
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3
In a medium saucepan, cover the rice with the water and bring to a boil.
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4
Cover and cook over low heat until the rice is barely tender and just cooked through, about 30 minutes.
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5
Drain well.
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6
On a large nonstick baking sheet, arrange the tomatoes, cut side down, and the Portobellos, stemmed side down.
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7
Season the tomatoes and mushrooms generously with salt and pepper and bake until tender, about 30 minutes.
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8
When the vegetables are cool enough to handle, peel the tomatoes and thinly slice the mushrooms.
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9
Heat the olive oil in a medium enameled cast-iron casserole.
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10
Add the onions, cover and cook over low heat, stirring occasionally, until softened, about 10 minutes.
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11
Uncover and cook over moderately high heat, stirring frequently, until the onions are browned, about 10 minutes longer.
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12
Add the cinnamon and garam masala and cook, stirring, until fragrant, about 2 minutes.
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13
Remove from the heat.
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14
Add the cooked rice, raisins and dried apricots and season with salt and pepper.
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15
Stir in half of the sliced Portobellos and 1 tablespoon of the chopped parsley.
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16
Layer 5 sheets of the phyllo dough on a work surface, turning each successive one a quarter turn so that the stack forms a large round.
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17
Spray the top layer with olive oil and sprinkle with 1 tablespoon of the parsley.
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18
Repeat with the 5 remaining phyllo sheets, spraying the last sheet with olive oil.
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19
Fit the phyllo stack into the prepared cake pan, pressing it into the corners.
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20
Scatter 1 tablespoon of the parsley over the bottom.
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21
Gently pack the rice mixture into the cake pan and smooth the surface with the back of a spoon.
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22
Top the rice mixture with the remaining Portobellos and the tomatoes.
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23
Pour the beaten eggs evenly over the tomatoes.
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24
Sprinkle the torte with the chopped almonds and the remaining 1 tablespoon of chopped parsley.
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25
Using kitchen scissors or a sharp knife, trim the phyllo overhang to about 1/4 inch.
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26
Bake the rice torte on the bottom rack of the oven for about 1 hour, or until the phyllo is deep golden and the filling is set in the middle.
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27
Let the rice torte cool in the pan for 10 minutes, then carefully remove the ring and slide the torte onto a large serving plate.
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28
Cut into wedges and serve.
