When it's made in Italy, this savory-grains pie gets its body from farro. Here, we use instant brown rice, cooked in chicken broth for greater flavor. When time's not in short supply, try this recipe with 2 cups of cooked farro or quinoa, preferably cold.
Doubling this gluten-free recipe would be a cinch: Cook twice the amount of brown rice in twice the amount of broth. Double the amounts of Parmigiano-Reggiano cheese, scallions and goat cheese. Work in 2 mixing bowls side by side, beating 2 eggs in each, then divide the remaining ingredients between the bowls. Cook in 2 small skillets at the same time.
Serve with an arugula salad or baked sweet potato fries. The tortino also could be cut into wedges to serve as an appetizer.
- 2 cups unsalted chicken broth, preferably Kitchen Basics Unsalted Chicken Cooking Stock
- Scant 1 cup uncooked instant brown rice, preferably Minute brand
- 2-ounce block Parmigiano-Reggiano cheese
- 3 scallions
- 2 large eggs
- Freshly ground black pepper
- 2 ounces goat cheese
- 1 tablespoon unsalted butter
Bring the broth to a boil in a medium saucepan over medium-high heat. Add the rice and stir to moisten; reduce the heat to medium-low, cover and cook undisturbed for 5 minutes. Then turn off the heat, uncover and stir once; re-cover and let sit for 5 minutes. The rice should be fluffy, with no broth remaining.
Meanwhile, grate the Parmigiano-Reggiano cheese to yield about 1/2 cup. Trim off the root ends of the scallions, then chop the white and light-green parts to yield 2 heaping tablespoons.
Use a whisk to beat the eggs in a medium mixing bowl; season lightly with pepper to taste. Add the grated cheese and scallions. Crumble the goat cheese into the bowl and stir to mix well.
Uncover the rice and add to the egg mixture, stirring to incorporate. The mixture will be clumpy.
Heat the butter in a small (8-inch) nonstick or well-seasoned cast-iron skillet over medium to medium-low heat. Transfer the egg mixture to the skillet, and use a spatula to smooth it and spread it to the edges of the skillet. Cook for 6 minutes, reducing the heat as needed so the tortino does not brown on the edges too quickly.
Once the tortino looks fairly set, use the spatula to loosen the edges all around. Invert onto a dinner plate (preferably quite flat) so the browned side is facing up, then quickly slide the tortino back into the skillet. Cook undisturbed for about 3 minutes, until fragrant and golden brown underneath.
Invert onto a dinner plate; cut into 4 wedges and transfer to individual plates. Serve warm.
Adapted from "Gluten-Free Italian," by Jacqueline Mallorca (Da Capo Lifelong, 2009).
Tested by Bonnie S. Benwick.
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