Recipe courtesy of Rachael Ray
Episode: Italian Comfort
Save Recipe Print
Total:
1 hr 15 min
Prep:
15 min
Cook:
1 hr
Yield:
4 to 6 as entree, or 8 as starter or party offering
Level:
Easy
Total:
1 hr 15 min
Prep:
15 min
Cook:
1 hr
Yield:
4 to 6 as entree, or 8 as starter or party offering
Level:
Easy

Ingredients

Directions

Watch how to make this recipe.

Preheat the oven to 375 degrees F. Grease a 9-inch springform cake pan. 

In a saucepot, bring the stock, rice, 1 cup water and butter to a boil. Stir, cover and cook 16 to 17 minutes. Stir in three-quarters of the cheese and season with salt and pepper. Cool.

Pile half of the rice into the cake pan and mold across the bottom and up the sides of the pan. 

Heat the EVOO in a large skillet over medium to medium-high heat. Add the fennel, garlic, onions, raisins and some salt and pepper, and cook to soften, 8 to 10 minutes. Add the herbs. Wilt in the chard and season with a little nutmeg, then deglaze the pan with the wine and cook to evaporate. When the greens have cooked down, remove them from the heat and fill the cake with the greens. Top the cake with the remaining rice and then with the breadcrumbs mixed with the remaining cheese. Dot the cake top with the butter and bake until golden, 25 to 30 minutes. 

Serve warm or at room temp, or chill and freeze for a make-ahead meal. Reheat covered in a moderate oven until heated through, then crisp up the top uncovered.

My Private Notes

Add a Note
Get the Recipe

Meatball Marsala

Enjoy meatballs in a Marsala wine and mushroom sauce with this recipe.

IDEAS YOU'LL LOVE

Cheesy Rice-Stuffed Acorn Squash

Recipe courtesy of Food Network Kitchen

Cheesy Broccoli-Stuffed Chicken with Tomato Rice

Recipe courtesy of Food Network Kitchen

Cheesy Chile Rice

Recipe courtesy of Food Network Kitchen

Manchego Cheesy Rice

Recipe courtesy of Rachael Ray

Cheesy Rice Balls

Recipe courtesy of Marcela Valladolid

Cheesy Stuffed Shells

Recipe courtesy of Melissa d'Arabian

Browse Reviews By Keyword

          Latest Stories