vegetable rice cakes

Name: Vegetable Rice Cakes
Prep time: 15 min
Cook time: 1 h 20 min
Yield: 8
Cuisine: American
Ingredients: 1 cup(s) wild and brown rice (i used bob's red mill); 2 1/2 cup(s) water; 1/2 cup(s) finely chopped onion; 1/2 cup(s) finely chopped carrot; 1/2 cup(s) finely chopped celery; 2 - eggs; 1/4 cup(s) bread crumbs

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Bonnie Glazier

Palermo, ME

Updated on Oct 8, 2012

Just wanted to try making rice cakes.

Rate

prep time 15 Min

cook time 1 Hr 20 Min

method Stove Top

yield 8 serving(s)

Ingredients

1 cup wild and brown rice (i used bob's red mill)
2 1/2 cups water
1/2 cup finely chopped onion
1/2 cup finely chopped carrot
1/2 cup finely chopped celery
2 - eggs
1/4 cup bread crumbs

How To Make vegetable rice cakes

Step 1

Cook the Wild and Brown Rice in the water about 55 minutes, until all water is absorbed. Turning down temp after you bring to a boil, then simmer for the rest of the cooking. (follow instructions on the bag)

Step 2

In a large bowl add the onion, carrots and celery, the two eggs and the breadcrumbs. Stir until completely combined and a good consistency to form the patties, adding extra breadcrumbs if necessary.
Step 3

I used an electric skillet heated up to about 350 degrees F. I melted a tablespoon of butter and some olive oil, and formed the patties, put them on the skillet and cooked them (sizzling) for about 10 minutes on each side. Make sure they are good and browned, they get nice and crunchy on the outside!
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