Puff pastry shells are
filled with a delicious Italian-style tomato and pesto-flavored
rice, zucchini, ricotta and tofu filling. A delightful vegetarian
dish for an elegant brunch buffet.
Italian
Puff
- 1 tablespoon olive oil
1 medium onion, chopped
2 cloves garlic, minced
2 medium zucchini, diced
2 tablespoons sherry
3 cups cooked rice*
1 (14 1/2-ounce) can Italian style tomatoes
1/4 cup prepared pesto
2 large egg whites
1/2 of a (10.5-ounce) package firm tofu, mashed
1 cup ricotta cheese
6 frozen puff pastry shells
- Heat oil in large skillet;
saute onion and garlic over medium heat 2 minutes. Add zucchini
and sherry; saute 5 minutes until soft. Remove from heat; stir
in rice, tomatoes and pesto. Set aside.
- Bake puff pastry shells
15 minutes.
- Meanwhile lightly beat
egg whites in medium bowl. Stir in tofu and ricotta cheese. Add
tofu mixture to zucchini mixture.
- Spoon zucchini mixture
into center of each half-baked pastry shell.
- Bake stuffed shells 400°F
(205°C) 15 more minutes.
Makes 8 servings.
*According to the USA Rice
Federation, 1 cup uncooked long grain rice cooked in 2 cups liquid
for 18 to 20 minutes will yield approximately 3 to 4 cups cooked
rice.
Recipe provided courtesy
of USA Rice Federation.
