I love making doughs that are not the classic wheat flour ones, so everything that serves as a container for a rich filling makes me curious. From the family of pizzas with alternative doughs, I propose a cake with brown rice dough (how to cook it so that it is perfect). It is a saving dough, rich in nutrients and gluten free. And above all it is simple to do and allows us to make the most of the ingredients left over from the day before. As it can be stuffed with eggplant and peas, other ideas include pumpkin puree, fresh cheese and caramelized onions or green zucchini with tofu and tomatoes. The combination of ingredients is fabulous.
The cakes are a timeless classic, both for a vegetarian lunch fresh, it is ideal to take in the tupperware to the beach, office, square, wherever you want and need. They can even be adapted in version small, following the same technique as with the large cake, but in a muffin tin. Being special for meetings, birthdays or for a different weekend snack.
Turn on the oven to 180ºC.
To assemble the dough, take the already cooked rice and process together with the chia seeds and spices (optional to use) in a multiprocessor until reaching a very sticky and malleable dough.
Take the chosen mold to cook the cake and paint the edges with oil. Pour the cooked rice into the mold and with your hands moistened with water or with the back of a spoon, flatten to cover the entire base and sides of the mold. Try a thickness of 1 to 1.5 cm, so that it maintains its shape with the filling. Bake for 12 to 15 minutes until the dough is dry. Remove from oven and set aside.
Meanwhile, prepare the filling. In a frying pan with a few drops of olive oil, brown the white onion for 5 minutes until it turns transparent. Add the cubed eggplant and sauté for another 10 to 15 minutes, until very tender. Season with salt, pepper and paprika. Add the green peas.
In a bowl, beat the egg together with the milk, a pinch of salt and the nutritional yeast. Add the browned vegetables and mix everything together.
Pour the filling over the rice base and bake for 30 minutes more until you see sign and compact. Let cook 5 more minutes with the residual heat after turning off the oven.
Remove the cake from the oven and allow to cool before unmolding.
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With what to accompany the eggplant and peas tart with brown rice dough
A recipe delicious, healthy and easy to make, the cake in all its forms allows us to make the most of the ingredients that we have left over. As a single dish, you can accompany it with a light salad of green leaves and tomatoes or a cold cream starter, for a vegetarian lunch light and nutritious to add to the menu of the week.
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