Arborio Rice Cake with Mushroom and Olive Ragout Pillsbury reviews online

Arborio Rice Cake with Mushroom and Olive Ragout


Enjoy a veggies-only takeoff on a popular French stew.


Edition Details



Cooking method

Heat oven to 350 degrees F. Cook rice in water as directed on package. Stir in butter. Cool 5 minutes.
Spray 8 or 9-inch cake or pie pan with olive oil nonstick cooking spray. Sprinkle pan with 1/4 cup of the bread crumbs. Set aside.
In medium bowl, combine egg and egg white; beat until blended. Add cooked rice, cheese, green onions and 1 tablespoon of the parsley; mix well. Press into crumb-lined pan. Sprinkle remaining 1/4 cup bread crumbs evenly over top.
Bake at 350 degrees F for 18 to 20 minutes or until center is set.
Meanwhile, heat oil in large nonstick skillet over medium heat until hot. Add onion; cook 4 minutes or until golden brown and caramelized, stirring occasionally. Add garlic; cook 1 minute, stirring constantly. Add all remaining ragout ingredients; mix well. Bring to a boil. Reduce heat to low; simmer 5 minutes.
To serve, cut rice cake into wedges. Place wedges on individual serving plates. Top each serving with ragout mixture. Sprinkle with remaining tablespoon parsley. If desired, garnish with shaved Asiago cheese.

Number of persons


Full cooking time

50 m

Time for preparing

50 m




11.9 g




8.9 g


44 mg


1078 mg

Ingredients Arborio Rice Cake with Mushroom and Olive Ragout

1 egg white
1 egg
2 tablespoons olive oil
1 tablespoon butter
1 1/3 cups water
2 cloves garlic, minced
1/4 cup sliced green olives
1/2 cup grated Asiago cheese
1/8 teaspoon pepper
1/4 cup sliced ripe olives
2 tablespoons finely chopped green onions
2 tablespoons chopped fresh Italian parsley
Rice Cake:
2/3 cup uncooked short-grain Arborio rice
1/2 cup Progresso® Parmesan Bread Crumbs
1 medium sweet onion, sliced
2 (4.5 ounce) jars Green Giant® Sliced Mushrooms, drained
2 cups Progresso® diced tomatoes with Italian herbs, undrained
1 tablespoon capers, rinsed (optional)


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