Brown Rice Risotto Cakes are a great way to use up leftover brown rice. They taste great hot or cold and make great picnic or lunchbox fare. They are yummy with all kinds of sauces. Try BBQ or Marinara, Roasted Red Pepper or Mango Chutney Cream. Serve up a salad on the side and they make a great meal.
Brown Rice Risotto Cakes
Prep
Cook
Total
Yield 6 patties
try out different sauces to go with these hearty rice cakes. Mango Chutney Cream is in the recipe
Ingredients
- 4 cups cooked Short Grain Brown Rice
- 2 cups Butternut Squash, peeled, seeded and cubed
- 1 cup Shallots, chopped
- 3 cloves Garlic, chopped
- 1 cup Vegetable Broth
- 2-3 cups White Wine (or Broth)
- 1/2 cup Parmesan Cheese, Grated
- 1-2 tablespoons Balsamic Vinegar
- 1 tablespoons Basil, chopped
- Sea Salt and Pepper
- Fine Bread Crumbs (optional)
Instructions
- Heat a glug of Olive Oil in a deep, thick bottomed pot
- Add the Shallots and brown for a minute or two
- Add the Squash, let brown for a few minutes, stirring frequently and then add and 1 cup Broth
- Cover and cook over low until the squash is tender but still firm, 5-8 minutes
- Add the Garlic and cook a minute or two
- Add the Rice and 1 cup of Wine
- Cook and stir over medium heat, continuing to add the wine as the rice absorbs it (like speedy risotto)
- Add the Cheese, Basil and Season with Salt and Pepper
- Add the Balsamic
- When the mixture holds together well taste and adjust seasonings adding more balsamic if needed
- Cool the mixture and then with slightly wet hands, form into 1/2 inch thick patties (you can roll them in breadcrumbs if you want them crispy on the outside)
- Heat a swirl of Olive Oil in a shallow frying pan
- Brown the patties about 5 minutes each side
- Serve with Mango Chutney Cream or try another sauce
- MANGO CHUTNEY CREAM
- Stir together 1/4 cup prepared Mango Chutney with 1/4 cup Creme Freche or Sour Cream, 1/4 cup Plain Greek Yogurt, Squeeze of 1/2 a lime and 1 teaspoon chopped mint
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