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5 from 1 vote

Rice & Cheese Cake Recipe with Spinach & Roasted Red Peppers

This vegetarian savory rice & cheese cake recipe is a great option for Meatless Monday. It's loaded w/ spinach, roasted red peppers & gooey mozzarella cheese.
Prep Time10 mins
Cook Time1 hr 2 mins
Total Time1 hr 12 mins
Course: Entrees
Cuisine: American
Keyword: Vegetarian
Servings: 12 Servings
Calories: 176kcal


  • 3 tablespoons cornmeal
  • 1 1/2 cups brown rice
  • 3 cups water
  • 1 teaspoon kosher salt
  • 4 cups fresh spinach stems removed
  • 3 eggs
  • 2 teaspoons balsamic vinegar
  • 1/2 teaspoon freshly grated nutmeg
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 teaspoons olive oil
  • 1 medium onion finely chopped
  • 2 cloves garlic minced
  • 2 roasted red peppers 4 halves, chopped
  • 6 ounces fresh mozzarella cheese drained and chopped
  • 1/4 cup finely grated Parmesan cheese
  • 1/4 cup minced Italian parsley


  • In a medium saucepan, combine brown rice, water and ½ teaspoon kosher salt. Cook according to package directions. Fluff with a fork.
  • Preheat the oven to 400 degrees F. Prepare an 8-inch springform pan by coating it with cooking spray and sprinkling the cornmeal on the bottom and along the sides.
  • Rinse the spinach leaves under water and put the wet leaves in a large saucepan set over medium heat. Cover and let the spinach leaves wilt, about 2 minutes. Drain, but don't squeeze out the extra water.
  • In a medium bowl, whisk the eggs. Add the wilted spinach, nutmeg, salt and pepper, and stir to combine.
  • Heat the olive oil in a large saucepan set over medium heat. Add the onion and cook, stirring occasionally, until the onions are translucent and tender. Add the garlic and cook for an additional minute.
  • Add the rice to the onions. Stir in the roasted red peppers, mozzarella, Parmesan cheese and parsley, along with the spinach and egg mixture.
  • Transfer the rice mixture to the prepared pan and level the top with a spatula.
  • Bake until the "cake" is set and golden brown on top, 35 to 40 minutes. Let it sit in the pan for 10 minutes. Invert the pan onto a large plate and carefully remove springform pan ring and bottom.
  • Cut into wedges and serve.


Inspired by Al Forno by Maxine Clark


Serving: 1Wedge | Calories: 176kcal | Carbohydrates: 22g | Protein: 8g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 54mg | Sodium: 517mg | Potassium: 127mg | Fiber: 1g | Sugar: 1g | Vitamin A: 310IU | Vitamin C: 5.4mg | Calcium: 118mg | Iron: 0.9mg