Black Bean Cakes With Brown Rice Food

BROWN RICE CAKES

Steps:

• These delicious whole grain Mahatma® Brown Rice and black bean cakes seasoned with savory onions, garlic, salt and pepper are served alongside a creamy avocado, cilantro, lime and corn salsa. The perfect bite-sized appetizer!
• Step 1 For the cakes: Prepare rice according to package directions
• Step 2 In a food processor bowl combine rice, beans, onions, garlic, egg, salt and pepper. Pulse 10 times, or just until mixture starts to come together. Form mixture into 8 cakes. Heat a large skillet over medium heat and coat with non-stick cooking spray. Pan-fry cakes until golden brown on each side
• Step 3 Serve topped with salsa
• Step 4 For the salsa: Cut corn kernels from cob. In a medium bowl combine corn, avocado, cilantro, lime juice and jalapeño, if desired. You can substitute 1 ½ cups of thawed frozen corn for the roasted corn on the cob

BLACK BEANS WITH BROWN RICE

Steps:

• In a large saucepan, saute peppers and onion in oil until tender. Stir in the beans, tomatoes, vinegar, garlic salt, pepper and cayenne. Bring to a boil. Reduce heat; simmer, uncovered, for 12-15 minutes or until desired consistency, stirring occasionally. Serve with rice.

BLACK BEAN RICE CAKES

Steps:

• Drain beans from soaking liquid; place beans in large saucepot. Add enough water to cover beans by a few inches. Bring to boil on medium-high heat. Reduce heat to medium-low; simmer 30 min. or until beans are tender. Cool beans in their cooking liquid; drain. Set aside.
• Heat 2 Tbsp. of the oil in large skillet on medium-high heat. Add peppers and onions; cook and stir 10 min. or until crisp-tender. Stir in cumin and salt; cook 1 min. Transfer to food processor; cover. Process until well blended.
• Add beans and rice; cover and pulse until beans are coarsely chopped. Transfer mixture to large bowl. Stir in egg until well blended. Add walnuts; mix lightly. Cover and refrigerate 2 hours or until chilled.
• Shape rice mixture into 16 cakes, using about 1/4 cup of the rice mixture for each cake. Heat remaining 2 Tbsp. oil in large nonstick skillet on medium-high heat. Add rice cakes in batches; cook 5 min. on each side or until lightly browned on both sides. Serve each cake topped with 1 Tbsp. of the sour cream.

BLACK BEAN CAKES

Steps:

• Preheat the oven to 400 degrees F.
• For the sour cream: Mix all the ingredients together and set aside.
• For the black beans: Combine the black beans with the onion and garlic cloves. Cover with water and bring to a boil, and then simmer, covered. The beans are ready when they are tender, about 1 1/2 hours. Drain and set aside to cool down. Drain.
• For the vegetables: Saute all ingredients in a medium saute pan in the oil over medium-high and set aside to cool down.
• For the patties: Take about 3/4 cup black beans after they have cooled and put into food processor and pulse until the beans break apart but don't form a big ball of mush.
• Add the beans to the sauteed vegetables and mix in the flour, cumin, salt and pepper, and adobo and form into 6 to 8 patties.
• Add enough oil to coat a medium saute pan and place over medium-high heat. Add 2 to 3 patties and cook for about 1 minute, and then turn and sear the other sides for 1 more minute. The patties should have a golden brown crust. Place into the oven for about 4 minutes.
• While the patties are in the oven, add enough oil to coat a medium saute pan and place over medium-high heat. Add the red onion and cook for 1 minute. Add the spinach, season with salt and pepper, and wilt. Add the diced tomatoes and toss to warm through.
• Set the spinach in the center of a plate and place 2 to 3 bean cakes on top. Squeeze a little lime juice on top and top off with chipotle sour cream.

BLACK BEAN CAKES WITH BROWN RICE

Steps:

• Combine rice, beans, green onions, 2 tablespoons of the cilantro, cumin, red pepper flakes, garlic granules, salt and pepper to taste in the bowl of a food processor.
• Process until combined.
• Add egg and continue to process until well combined. The mixture will be very soft. Transfer to a bowl.
• Heat olive oil in a large skillet.
• Form bean mixture into four large patties.
• Hold a patty in one hand and sprinkle with cornmeal spreading it evenly over the surface.
• Turn the patty over into your other hand and sprinkle the other side with cornmeal.
• Lay patty gently into the hot oil. Continue with remaining patties.
• Gently fry the cakes until golden brown on both sides, about 5 minutes per side. Garnish with remaining cilantro.

BROWN RICE AND BLACK BEAN CAKES

Steps:

• These golden Carolina® brown rice and pan-fried black bean cakes are sure to get your taste buds going. Top them with a delicious roasted corn, avocado, cilantro and jalapeño salsa. Step 1
• For the cakes: Prepare rice according to package directions. Step 2
• In a food processor bowl combine rice, beans, onions, garlic, egg, salt and pepper. Pulse 10 times, or just until mixture starts to come together. Step 3
• Form mixture into 8 cakes. Heat a large skillet over medium heat and coat with non-stick cooking spray. Pan-fry cakes until golden brown on each side. Step 4
• Serve topped with salsa. For the salsa: Cut corn kernels from cob. In a medium bowl combine corn, avocado, cilantro, lime juice and jalapeño, if desired. Recipe Tips You can substitute 1½ cups of thawed frozen corn in the salsa for roasted corn on the cob. Alternatively, try this recipe with other rice varieties. Visit our guide and discover the answers to the most common cooking questions about grains, like how long to cook white rice, and start making perfectly cooked rice, every time.

BROWN RICE AND BLACK BEAN CASSEROLE

Steps:

• Mix the rice and vegetable broth in a pot, and bring to a boil. Reduce heat to low, cover, and simmer 45 minutes, or until rice is tender.
• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large casserole dish.
• Heat the olive oil in a skillet over medium heat, and cook the onion until tender. Mix in the zucchini, chicken, and mushrooms. Season with cumin, salt, and ground cayenne pepper. Cook and stir until zucchini is lightly browned and chicken is heated through.
• In large bowl, mix the cooked rice, onion, zucchini, chicken, mushrooms, beans, chiles, carrots, and 1/2 the Swiss cheese. Transfer to the prepared casserole dish, and sprinkle with remaining cheese.
• Cover casserole loosely with foil, and bake 30 minutes in the preheated oven. Uncover, and continue baking 10 minutes, or until bubbly and lightly browned.

VIRTUALLY FAT FREE BLACK BEAN RICE CAKES

Steps:

• Preheat oven to 375°F.
• Coat a baking sheet with non-stick cooking spray and set aside.
• In a medium non-stick saucepan, combine the broth and rice.
• Bring to a boil over medium-high heat.
• Reduce to low; cover and cook for 20 minutes, or until the rice is tender and the broth has been absorbed.
• Remove from heat and stir in black beans, bread crumbs, celery, red peppers, egg substitute and salt& freshly ground black pepper to taste.
• Coat a 1/2 cup measuring cup with non-stick cooking spray.
• Pack rice mixture firmly into measuring cup then turn it out onto the baking sheet (you may have to tap the measuring cup lightly to release).
• Press to flatten into a 3/4 inch thick cake.
• Repeat with remaining mixture.
• Bake 20 minutes, or until heated through.
• Serve and enjoy!

BLACK BEANS & RICE

Steps:

• Put the rice in a large saucepan with a fitted lid. Cover with plenty of water and boil until al dente, about 8 mins. Drain and put back in the pan. Add the beans and stir through. Put the lid on and warm through for 5 mins before serving.

BLACK BEAN CAKES

Steps:

• In a large bowl, mash beans with a fork. Stir in the egg white, onions, 1/4 cup cilantro, chili powder, oregano and cumin. Shape into eight 2-1/2-in. patties. , In a small nonstick skillet coated with cooking spray, cook patties in batches in oil for 2-4 minutes on each side or until golden brown., In a small bowl, combine the corn, salsa and remaining cilantro; spoon over cakes. Garnish with sour cream.