1 large onion, chopped
1 clove garlic, minced
Olive oil for cooking
2 lbs. spinach, washed, chopped and salted (chopped kale may also be added to the spinach for extra green color)
2 to 3 cups chicken broth, simmering
¾-cup of risotto rice (Arborio)
4 Tablespoons Ocean’s Balance Kelp Purée
4 Tablespoons grated Parmigiano-Reggiano cheese
Spice mixture – equal parts nutmeg, basil and oregano
Seasoned Italian breadcrumbs
Preheat oven to 350 degrees. Butter a pie plate and then coat bottom and sides with breadcrumbs.
In a large sauté pan, cook the onion in a few tablespoons of olive oil over medium heat until limp, then add the garlic and cook a minute longer. Add the spinach and cook, stirring occasionally, until wilted. Add the rice and stir well. When the edges of the rice grains are translucent, add a ladle of hot chicken broth and stir until absorbed. Keep cooking for 10 minutes, adding more chicken broth as it is absorbed and stirring constantly. The rice should be a bit hard. Cool.
In a separate bowl, combine eggs, Kelp Purée, cheese and a tablespoon of the spice mixture. Add to spinach and rice mixture; stir well to blend all ingredients. Pour mixture into buttered and crumbed pie plate. Sprinkle with breadcrumbs, a few pinches of the spice mixture, and a few small pats of butter. Bake for approximately one hour, or until set. Allow to cool rest for 15 minutes before serving. Serve the torta with a grated carrot salad for a colorful and delicious meal.
Courtesy: Ocean's Balance