Middle Eastern Phyllo Rice Torte
This is one of Toni Robertson's signature dishes: a vegetarian take on a festive traditional Moroccan dish called bisteeya, or pigeon pie. Hers is an elaborate phyllo shell filled with spices, dried fruit and almonds. In place of meat, Roberston likes to use the wild rice blend from Lundberg Family Farms (available at supermarkets and health food stores). You can substitute a combination of half wile and half brown rice.