I’m always looking for recipes that put to use the varying amounts of ingredients I’m left with after a few days of planned meals. Amazingly, I had (essentially) everything for this rice gratin, but modified the volume a bit to suit the quantities I had on hand. For the rice base, I chose short grain brown rice, which is easily my favorite rice, ever. I think it stands up well to the various flavors and textures present in this tart.


Next time, I can see adding some sun-dried tomatoes, or using sharper olives to brighten up the flavor. In the future, I plan to divide the gratin into two 4-inch spring-form pans, slice it into wedges, and bring it to our next picnic. It pairs perfectly with artisan crackers and a small salad.




Summer Rice Gratin
Adapted from 101 Cookbooks by The Cinnamon Quill

2 cups (cooked) short-grain brown rice, cooled to room temperature*
1/2-1 cup fresh spinach, chopped into ribbons
3-4 oz Cream cheese, crescenza, or feta, cubed (or tofu, crumbled, as in the original recipe)
1 tablespoon olive oil
10 black olives, chopped
1/3-1/2 cup chopped cashews (or pine nuts)
1/3-1/2 cup red onion, chopped
2 eggs
1/3-1/2 cup grated Asiago cheese (original recipe: Gruyere, Parmesan, Manchego)
Salt & Pepper

Preheat the oven to 400F. Oil an 8-inch round baking pan (I actually used a straight-edged cake pan).

In a mixing bowl, stir together the rice, spinach, cream cheese, and olive oil. Reserve small amounts of the olives, cashews, and red onion for garnish, and add the remainder to the mixing bowl, stirring to combine. Make a small well in the rice mixture and add the eggs. Beat lightly, then blend with the rest of the mixture. Finally, add half of your chosen amount of grated cheese, folding to blend thoroughly. Season with salt and pepper (start with ¼ teaspoon of salt). Pack into baking pan, then cover top with remaining grated cheese. Bake for approximately 25-30 minutes, or until set, and slightly golden on top and around edges. Let cool for 5-10 minutes, garnish, then slice into wedges and serve. May be served warm, or room temperature.

*I cooked 1 cup of short-grain brown rice with ½ teaspoon salt.

I see many possibilities with this recipe. I plan to vary it a lot, including a ‘paella gratin’ inspired by the flavors of paella, using saffron rice and roasted tomatoes. Other ideas?