Arborio Rice Cake with Mushroom & Olive Ragout

Rice Cake

• 2/3 cup uncooked short-grain Arborio rice
• 1 1/3 cups water
• 1 tablespoon butter
• 1/2 cup Progresso™ Parmesan bread crumbs
• 1 egg
• 1 egg white
• 1/2 cup grated Asiago cheese (2 oz)
• 2 tablespoons finely chopped green onions
• 2 tablespoons chopped fresh Italian parsley

Ragout

• 2 tablespoons olive oil
• 1 medium sweet onion, sliced
• 2 cloves garlic, finely chopped
• 2 jars (4.5 oz each) sliced mushrooms, drained
• 2 cups Muir Glen™ organic diced tomatoes with Italian herbs, undrained (from two 14.5-oz cans)
• 1/4 cup sliced ripe olives
• 1/4 cup sliced green olives
• 1 tablespoon capers, rinsed, if desired
• 1/8 teaspoon pepper