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Rice flan with green vegetables — cropped photograph of the dish

Italy

Rice flan with green vegetables

Rice flan with green vegetables

Rice flan with green vegetables

An oven-baked rice flan with chard, spinach and Pecorino Romano, finished with a golden crust.

An oven-baked rice flan with chard, spinach and Pecorino Romano, finished with a golden crust.

An oven-baked rice flan with chard, spinach and Pecorino Romano, finished with a golden crust.

Prep time
20 min
Cook time
40 min
Difficulty
Easy

Ingredients

Quantities adjust automatically.

6 servings
  • 3 tbspextra-virgin olive oil
  • 1 tbspcornstarch
  • 250 grice
  • 1 tspground turmeric
  • 2 piecesspring onions, chopped
  • 200 gchard, chopped
  • 200 gfresh spinach, chopped
  • 3 pieceseggs
  • 5 tbspgrated Pecorino Romano PDO
  • 1 to tastesalt

Method

  1. Preheat the oven to 190°C. Oil a 24 × 18 cm baking dish, or several individual dishes, then dust with cornstarch.
  2. Bring 500 ml of salted water to the boil. Add the rice and turmeric and cook for 8 minutes. Remove from the heat, stir in 1 tablespoon of oil, and leave to cool.
  3. Heat 1 tablespoon of oil in a large saucepan. Cook the spring onions gently for a few minutes.
  4. Add the chard, spinach, and a pinch of salt. Cook for about 10 minutes, until the vegetables are tender. Leave to cool slightly.
  5. Beat the eggs in a large bowl. Stir in the Pecorino Romano, then add the cooled rice and vegetables. Mix well.
  6. Pour the mixture into the prepared dish and level the surface with the back of a spoon.
  7. Bake for 25 to 30 minutes, until set and lightly golden on top. Serve hot.

The suggested quantities are a starting point: adjust the seasoning and cooking time according to the products used.