Easier than risotto, and far less fat than fried, these flavorful baked rice cakes really pack a punch... and make clean-up time a snap!
Perfect for a dinner side dish, party appetizer... or a late night snack, these versatile cakes can be adjusted with ingredients to fit any mood or occasion! Plus, they freeze beautifully. Simply place the cookie sheet with the formed cakes into the freezer Once frozen, place in zip-lock bags.
1-1/2 c. white rice
1-1/2 c. water
1/2 c. chicken broth
1 c. white wine
1/2 c. minced onion
Salt, pepper & extra seasonings if desired (I used Parisien Bonnes Herbes)
2 Tblsp. butter
4 Tblsp. grated Parmesan
1/2 c. grated Gruyere cheese
2-1/2 Tblsp. chopped chives
1/4 c. chopped Flat-leaf Parsley
1/2 c. bread crumbs
2 egg whites
2 Tblsp. of sauce (see below)
Salt & Pepper
Olive oil for drizzling
1 c. Greek yogurt
1 Tblsp. balsamic glaze
1 garlic clove, minced
1 Tblsp. chopped chives
Salt & pepper and any other seasonings you like- I used about 1 tsp. Parisien Bonnes Herbes
a few drops of hot sauce to taste
For the rice: In medium saucepan add in water, wine, chicken broth, onion, rice and spices. Bring to a boil and let boil 2 minutes. Then cover and reduce heat to lowest setting. Simmer 20 minutes. Remove from heat, stir, and replace cover. Let sit for about 5 min. off of the heat.
Let cool completely (I spread out on a cookie sheet to speed it up). While the rice is cooling make the sauce and set aside in the refrigerator. Once the rice is cooled, add in the rest of the ingredients.
Next, using a 1/4 c. measuring cup form the patties and place on a cookie sheet sprayed with non-stick spray. (You can also scoop the mixture into mini muffin cups, or in small spring form pans to make more of a rice pie.)
Drizzle olive oil over cakes and bake at 325 degrees for about 25 min. or until nicely browned. You might want to flip half way through cooking time to evenly brown. Serve with dipping sauce on side... and enjoy!