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. Delicious, Quick Side Dishes
The torte can stand at room temperature for up to 4 hours. Serve warm or at room temperature.
One ServingCalories 345 kcal, Total Fat 10.5 gm, Saturated Fat 1.9 gm, Protein 12 gm, Carbohydrates 52 gm.
The berry-fruit flavors of a ripe, robust Sonoma Zinfandel are especially well-suited to the sweet, slightly acidic and nutty notes in this torte.