Ingredients
Serves 6
- Coarse salt and freshly ground pepper
- 2/3 cup long-grain brown rice
- 3 tablespoons extra-virgin olive oil, plus more for dish
- 2 medium zucchini, thinly sliced crosswise
- 2 garlic cloves, thinly sliced
- 2 scallions, thinly sliced
- 1 1/2 pounds fresh spinach
- 2 cups loosely packed fresh basil
- 1 1/4 cups ricotta cheese (about 9 ounces), drained for 30 minutes
- 5 large eggs
- 1/4 cup finely grated Parmesan cheese (from a 1-ounce piece)
Description
In This Neo-casserole, A Crisp Crust Of Parmesan And Rice Stands In For Pastry, And Luscious Ricotta -- Rather Than Cream -- Cushions Sauteed Basil, Spinach And Zucchini.
Martha Stewart
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