Serves: 6
Total Calories: 217

RICE CAKE
2/3 cup uncooked short-grain Arborio rice
1 1/3 cups water
1 tablespoon butter
1/2 cup Parmesan dry bread crumbs
1 egg
1 egg white
2 ounces (1/2 cup) grated Asiago cheese
2 tablespoons finely chopped green onions
2 tablespoons chopped fresh Italian parsley

RAGOUT
2 tablespoons olive oil
1 medium sweet onion, sliced
2 cloves garlic, minced
2 (4 1/2-ounce) cans sliced mushrooms, drained
1 (14 1/2-ounce) can diced tomato with Italian seasonings, undrained
1/4 cup sliced ripe olives
1/4 cup sliced green olives
1 tablespoon capers, rinsed, if desired
1/8 teaspoon pepper

Heat oven to 350°F. Cook rice in water as directed on package. Stir in butter. Cool 5 minutes.

Spray 8- or 9-inch round 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°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. Sprinkle with remaining tablespoon parsley. If desired, garnish with shaved Asiago cheese.

Nutrition Per Serving: Calories 260 Protein 9g Carbohydrate 28g Fat 12g Sodium 950mg

From "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 6
Total Calories: 217
Calories from Fat: 68

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