WILD RICE AND BROWN RICE CAKES WITH ROASTED VEGETABLE RAGù
Categories Vegetable Side Sauté Low Fat Vegetarian High Fiber Mozzarella Parmesan White Wine Fall Pan-Fry Healthy Brown Rice Wild Rice Bon Appétit Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 main-course servings
Number Of Ingredients 11
Steps:
- Bring 6 cups broth to boil in large saucepan. Remove from heat; cover.
- Heat 1 tablespoon oil in heavy large saucepan over medium heat. Add onion; sauté until tender, about 12 minutes. Add garlic; stir 1 minute. Add brown rice and wild rice; stir 1 minute. Add wine; cook until absorbed, about 2 minutes. Stir in 2 cups warm broth; bring to boil. Reduce heat to medium-low; cover and simmer 15 minutes. Add 2 cups warm broth; bring to boil. Reduce heat to medium-low; cover and simmer 15 minutes, stirring often. Add 2 cups warm broth; bring to boil. Reduce heat; cover and simmer until rice is almost tender, stirring occasionally, about 20 minutes. Uncover; simmer until rice is tender and broth is absorbed, stirring often and adding broth by 1/4 cupfuls if rice is not tender, about 10 minutes longer. Stir in mozzarella; season with pepper. Cool to room temperature.
- Mix breadcrumbs and Parmesan in pie dish. Line baking sheet with plastic wrap. Using moistened hands, divide rice mixture into 6 equal portions; press each portion into 31/2-inch-diameter patty. Carefully turn each in breadcrumb mixture, coating both sides. Place on prepared baking sheet. Cover; chill at least 4 hours. (Can be made 1 day ahead. Keep chilled.)
- Heat 1 tablespoon oil in large nonstick skillet over medium heat. Add 3 rice cakes to skillet; cook until heated through, about 4 minutes per side. Repeat with remaining 1 tablespoon oil and rice cakes.
- Transfer rice cakes to plates. Spoon Roasted Vegetable Ragù alongside.
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Manisha Sunam
[email protected]I'm not a fan of wild rice, but these rice cakes were still really good. The brown rice and roasted vegetable rag were delicious.
ibrahem afridi
[email protected]These rice cakes are a delicious and healthy way to enjoy rice. I highly recommend them.
Hasan Onik
[email protected]I've made these rice cakes several times and they're always a hit. They're a great way to use up leftover rice and vegetables.
kazeem lukman
[email protected]These rice cakes are a great make-ahead meal. I like to make a big batch on the weekend and then reheat them throughout the week.
Sugandha Nikesh
[email protected]I'm always looking for new ways to cook rice, and these rice cakes are a great option. They're so much more interesting than plain rice.
Sharihan Thomas
[email protected]These rice cakes are a great way to get your kids to eat their vegetables. My kids love the roasted vegetable rag.
John Bostwick
[email protected]I love that these rice cakes are healthy and filling. They're a great option for a quick and easy meal.
Emily Thomas
[email protected]These rice cakes are so versatile! I've served them with roasted vegetables, grilled chicken, and even eggs. They're always delicious.
Marilyn Hereford
[email protected]I made these rice cakes for a party and they were a big hit! Everyone loved them.
Qurban Baloch
[email protected]These rice cakes are a great way to use up leftover rice. I had some cooked brown rice in the fridge, and these were the perfect way to use it up.
Fasi Ghouri
[email protected]I'm not a big fan of wild rice, but I really enjoyed these rice cakes. The brown rice and roasted vegetable rag balanced out the flavor of the wild rice perfectly.
Nixon Colunga
[email protected]These rice cakes were easy to make and turned out great! I used a store-bought roasted vegetable rag, which made the recipe even easier.
Adoko Wisdom
[email protected]I love the texture of these rice cakes! They're crispy on the outside and soft on the inside. The roasted vegetable rag is also delicious and flavorful.
Riya Srk
[email protected]These rice cakes were a hit with my family! The combination of wild rice and brown rice gave them a nutty flavor, and the roasted vegetable rag was the perfect topping. I will definitely be making these again.