Thursday, May 12, 2005

Brown Rice and Goat Cheese Cakes

Brown Rice and Goat Cheese Cakes (Adapted from Eating Well)

3/4 cup medium-grain brown rice
1 1/2 cups water
4 teaspoons extra-virgin olive oil, divided
6 medium shallots, chopped
2 medium carrots, shredded
1/2 cup toasted pecans
3 ounces goat cheese
1 large egg white
1/2 teaspoon dried thyme
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper

In a medium saucepan, add rice and water - bring to a boil, cover, reduce heat and simmer until the water is absorbed and the rice is tender, about 35 to 45 minutes. Remove from the heat and let stand, covered, for 10 minutes.

Meanwhile, heat 2 teaspoons oil in a large skillet over medium. Stir in shallots - cook until softened, about 3 minutes. Add 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

In a food processor, add cooked rice and vegetables - add pecans, goat cheese, egg white, thyme, salt and pepper. Pulse until well blended, yet a bit of texture remains. Scoop the mixture into a large bowl - working with wet hands, form the mixture into six 3" patties.

In a large skillet, heat remaining 2 teaspoons oil over medium heat. Add patties and cook until well browned on each side, about 3 to 4 minutes per. Transfer to a baking sheet and bake until until thoroughly cooked, about 10 to 15 minutes.

Makes about 6 servings.

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