Side view of arboritto rice cakes with grilled vegetables on a white plate.

Arboritto Rice Cakes with Grilled Vegetables

A lush rice cake, with dried tomatoes, basil and Parmesan, is warmed and served topped with balsamic-marinated grilled vegetables.

  • Serving Size
    1 stack + 1 cup vegetables
  • Prep Time
    45 min
  • Cook Time
    20 min

Ingredients

  • ¼ cup butter or vegetable oil
  • 3 cups medium grain rice
  • 2 ¼ quarts vegetarian stock
  • 1 cup sun-dried tomatoes
  • 2 ½ cups parmesan cheese
  • 2 cups fresh basil
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • butter or vegetable oil - as needed
  • 3 quarts grilled marinated vegetables
  • 2 ¼ cups low-fat sun-dried tomato vinaigrette
  • ¾ cup fresh basil

Directions

  • In large, heavy pot, heat butter over medium heat. Add rice and sauté 2 minutes; season. Add 2 cups stock and stir until absorbed. Stir in diced sun-dried tomatoes. Continue to add hot stock, 2 cups at a time, until all liquid is absorbed, and rice is tender. Stir in Parmesan, basil, salt and pepper. Pour rice mixture into a greased, shallow, half-size steam table pan; spread to smooth top. Cool, cover and refrigerate, and hold.
  • Cut pan of rice into 12 squares; cut each square in half diagonally. For Each Serving: In skillet, heat butter. Add 2 rice cakes and sauté until golden on both sides and heated through. Arrange rice cakes on plate and top with 1 cup Grilled Marinated Vegetables*. Drizzle with 3 tablespoons vinaigrette and garnish with 1 tablespoon basil.