Sample Whole Grains: Brown Rice Cakes

Rather than pair the stir fry with rice-I decided to try rice cakes.  Brown rice is my choice, as it is whole grain, with the bran and germ intact and more nutrients than white rice.  The recipe was inspired by Cooking Light Magazine.  

Brown Rice Cakes

(2 Servings)

 

Cook rice with water in counter top pressure cooker for 45 minutes.  Release pressure, drain and cool. 
1/4 cup brown rice
2 cups water

Saute garlic and shallots in buttery spread 3 minutes.
2 teaspoon minced garlic
2 tablespoon shallots, minced
1 tablespoon Earth Balance Buttery Spread

Add broccoli and saute 2 more minutes.  Remove from heat.
1/3 cup broccoli flowers, chopped fine

In a bowl, beat egg.  Add seasoning, vegetable base and wheat germ.  Stir in cooled rice and broccoli-vegetable mix. 
1 egg, beaten
1/2 teaspoon Mrs. Dash
1 tablespoon wheat germ
1/4 teaspoon vegetable base
1/3 cup shredded aged cheddar cheese

Heat a 10 inch skillet greased with olive oil spray.  Portion rice mixture using 1/4 cup scoops into skillet.  Flatten and brown 2 minutes on each side.  Remove from pan and serve. 

Makes 4 (1/4 cup) patties.

Aged cheese is a good source of probiotic bacteria.
For gluten free cakes, use oat bran or flax seed meal instead of wheat germ.