Brown rice cakes

Brown rice is good for us, right? But, it does not always taste so good. Here’s an exception.

1 c long grained brown rice

Bring the rice, 1 tsp salt, and 2-1/2 c water to a boil and then reduce to a simmer. Cook for about an hour, covered. Stir now and then and add water near the end of cooking as needed. You want the result to be soft, gooey rice, softer than if you were going to just eat it plain. Let cool and then refrigerate for an hour or more.

2/3 c grated Parmesan cheese
1/2 c finely chopped scallions, the white and part of the green
1/3 c finely chopped flat-leaf parsley
big pinch of salt
several grindings of black pepper

Thoroughly mix these ingredients with the cold rice. Form into 6 to 8 patties, pressing firmly. Saute in olive oil until nicely browned.

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Explore posts in the same categories: Sides, Vegetables/potatoes/rice, Vegetarian

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