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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Saeed Roghani
[email protected]I'm not a fan of wild rice, but I'm willing to try this recipe because it looks so good.
MD. Riham
[email protected]This recipe looks delicious! I'm definitely going to try it.
Dkj Dkj
[email protected]How long can I store these cakes in the refrigerator?
Marie Anderson
[email protected]I'm allergic to nuts. Can I substitute another ingredient for the walnuts?
Foysal Sorkar
[email protected]These cakes look amazing! I can't wait to try them.
JyLeah Fitch
[email protected]I would love to try this recipe, but I don't have a food processor. Do you think I could make the cakes without one?
Youcef Otmani
[email protected]These cakes were a bit too time-consuming to make for a weeknight meal, but they were worth the effort. They were so delicious!
Abdulrahman Bangura
[email protected]I made these cakes for my family and they all loved them. Even my picky kids ate them up.
Sk Shakib islam
[email protected]These cakes were really easy to make and they turned out great! I will definitely be making them again.
Yusuf
[email protected]I'm a vegetarian and I loved these cakes! The roasted vegetables were so flavorful and the cakes were really satisfying.
Haled Vsi
[email protected]These cakes were a little too bland for my taste. I would add more herbs and spices next time.
Vlerona Zeneli
[email protected]I'm not a big fan of wild rice, but I really enjoyed these cakes. The brown rice and roasted vegetables balanced out the flavor of the wild rice perfectly.
Shahzaib Bangash
[email protected]These cakes were amazing! I made them for a party and they were a huge hit. Everyone loved them.
Stephen Brown
[email protected]The cakes were a little too dry for my taste, but the roasted vegetable rag was delicious. I would try this recipe again, but I would add more liquid to the cakes.
Kawsar Rayhan Sreemangal
[email protected]I followed the recipe exactly and the cakes turned out perfectly. They were so good that I ate two of them in one sitting! I will definitely be making this recipe again.
iqbal hossain
[email protected]These wild rice and brown rice cakes with roasted vegetable rag were a hit with my family! The cakes were crispy on the outside and tender on the inside, and the roasted vegetables added a delicious flavor and texture. I will definitely be making thi