BROWN RICE AND GOAT CHEESE CAKES
Number Of Ingredients 11
Steps:
- Bring rice and water to a boil in a medium saucepan.
- Reduce heat to low, cover, and simmer at the lowest bubble until the water is absorbed and the rice is tender, 30 to 50 minutes.
- Remove from the heat and let stand, covered, for 10 minutes.
- Meanwhile, heat 2 teaspoons oil in a large skillet over medium heat.
- Add shallots; cook, stirring often, until soft, 2 to 3 minutes.
- dd carrots, reduce the heat to low and cook, stirring often, until softened and the shallots are lightly browned, about 4 minutes. Remove from the heat.
- Preheat oven to 400 degrees F.
- Transfer the cooked vegetables and rice to a large food processor. Add pecans, goat cheese, egg white, thyme, salt and pepper. Pulse until well blended but still a little coarse. Scrape into a large bowl. With wet hands, form the mixture into six 3-inch patties (about 1/2 cup each).
- Heat the remaining 2 teaspoons oil in a large nonstick skillet over medium heat. Add the patties and cook until well browned, 3 to 4 minutes per side. Transfer to a baking sheet and bake until an instant-read thermometer inserted into the middle registers at least 160 degrees F, 10 to 15 minutes.
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king Mafia
[email protected]I don't have any brown rice. Can I use white rice instead?
Andry_xy93
[email protected]These cakes look really complicated to make.
Kids Drawing
[email protected]I'm allergic to goat cheese. Is there a substitute I could use?
Nazmul Hridoy
[email protected]Do you think I could use a different type of cheese in this recipe?
Tiffany Stipes
[email protected]These cakes look delicious! I can't wait to try them.
Mohammed Shifat
[email protected]I'm making these cakes for a potluck next week. I'm sure they'll be a hit!
Shahroz khokhar
[email protected]These cakes are amazing! I've made them several times now, and they're always a hit. Thanks for sharing the recipe!
Mian Sajjad
[email protected]I'm not sure what I did wrong, but my cakes turned out really bland. I think I might have forgotten to add the salt.
Richard Oduro
[email protected]The cakes were a little dry for my taste, but I think that was because I overcooked them. I'll try cooking them for a shorter amount of time next time.
Lindiwe Baduza
[email protected]I added some chopped sun-dried tomatoes to the batter, and they gave the cakes a delicious pop of flavor.
Rose Jan
[email protected]These cakes were really easy to make, and they're a great way to use up leftover rice.
Rijan Editz
[email protected]I used a different type of goat cheese than the recipe called for, but the cakes still turned out great. They were a little more tangy than I expected, but I liked that.
Pippa Hall
[email protected]I'm not usually a fan of goat cheese, but it worked surprisingly well in this recipe. The cakes were light and fluffy, with a crispy exterior.
M Z
[email protected]These rice cakes were a hit at my dinner party! The goat cheese added a creamy and tangy flavor that balanced perfectly with the nutty brown rice.