Method:Sauteing

1. Formula

1. 2/3 cup uncooked short-grain Arborio rice
2. 1 1/3 cups water
3. 1 tablespoon butter
4. 1/2 cup Progresso(R) Parmesan Bread Crumbs
5. 1 egg
6. 1 egg white
7. 1/2 cup grated Asiago cheese
8. 2 tablespoons finely chopped green onions
9. 2 tablespoons chopped fresh Italian parsley
10. 2 tablespoons olive oil
11. 1 medium sweet onion, sliced
12. 2 cloves garlic, minced
13. 2 (4.5 ounce) jars Green Giant(r) Sliced Mushrooms, drained
14. 2 cups Progresso(R) diced tomatoes with Italian herbs, undrained
15. 1/4 cup sliced ripe olives
16. 1/4 cup sliced green olives
17. 1 tablespoon capers, rinsed (optional)
18. 1/8 teaspoon pepper

2. Nutrition Information

• Calories: 294 kcal
• Carbohydrates: 36 g
• Dietary Fiber: 2 g
• Fat: 11 g
• Protein: 8 g
• Sugars: 6 g

Please avoid eating too much Fat and Calories to keep fit and lose your weight.

3. Directions

1. Heat oven to 350 degrees F. Cook rice in water as directed on package. Stir in butter. Cool 5 minutes.
2. Spray 8 or 9-inch cake or pie pan with olive oil nonstick cooking spray. Sprinkle pan with 1/4 cup of the bread crumbs. Set aside.
3. In medium bowl, combine egg and egg white; beat until blended. Add cooked rice, cheese, green onions and 1 tablespoon of the parsley; mix well. Press into crumb-lined pan. Sprinkle remaining 1/4 cup bread crumbs evenly over top.
4. Bake at 350 degrees F for 18 to 20 minutes or until center is set.
5. Meanwhile, heat oil in large nonstick skillet over medium heat until hot. Add onion; cook 4 minutes or until golden brown and caramelized, stirring occasionally. Add garlic; cook 1 minute, stirring constantly. Add all remaining ragout ingredients; mix well. Bring to a boil. Reduce heat to low; simmer 5 minutes.
6. To serve, cut rice cake into wedges. Place wedges on individual serving plates. Top each serving with ragout mixture. Sprinkle with remaining tablespoon parsley. If desired, garnish with shaved Asiago cheese.

4. Remark

Notes: