Rice cakes with cheese and tomatoes
Rice cakes with cheese and tomatoes is a recipe with fresh ingredients from the fruit-vegetable category. Try this and other recipes from Spoonsparrow!
Ingredients
- 400 g long grain rice
- Salt
- 3 dried marjoram sprigs
- 150 g pecorino
- 2 Eggs
- pepper (ground)
- 10 Cherry tomatoes
- olive oil (for the pan)
Instructions
-
1.
Bring the rice to a boil in twice the amount of lightly salted water and let it simmer gently, covered, for about 20 minutes. Drain, let it rest briefly, then transfer to a bowl.
-
2.
Wash the marjoram, shake off excess moisture, pluck the leaves from the stems and finely chop them. Set aside the remaining stems for garnish. Grate the Pecorino and whisk with the eggs and chopped marjoram in a bowl. Season with salt and pepper and fold into the rice. Grease a rectangular pan (about 15 x 30 cm) with oil, pour in the mixture and smooth the surface.
-
3.
Wash the cherry tomatoes and slice them thinly. Arrange the tomato slices over the casserole, sprinkle lightly with salt and pepper again.
-
4.
Bake in the preheated oven at 180 °C for about 25 minutes. Remove, let cool, then cut into pieces and serve with marjoram sprigs.
