BROWN-RICE CAKES WITH TOPPINGS
Puffy brown-rice cakes are just as versatile as toasts for layering on the flavor (and they're gluten-free).
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Salmon Recipes
Number Of Ingredients 10
Steps:
- Layer on desired topping combinations for a quick and easy mini-meal.
BROWN RICE PANCAKE WITH LENTIL TOPPING
Steps:
- Cook rice in large pot of boiling salted water until tender, about 45 minutes. Drain. Transfer rice to large bowl. Add cheese and serrano and stir until cheese melts. Season to taste with salt and pepper. Cool. Stir in egg.
- Heat 1 tablespoon oil in heavy large saucepan over medium heat. Add green onion, carrots, salt and pepper and stir until tender but not brown. Add garlic and stir 1 minute. Add lime juice and chipotles. Increase heat and boil until most of liquid evaporates. Add lentils and stock. Bring to boil. Reduce heat and simmer until lentils are tender but not mushy, about 20 minutes. Stir in jicama and red bell pepper.
- Heat remaining 1 tablespoon oil in large nonstick skillet over high heat. Add rice mixture to skillet. Using spatula, press into even layer, covering bottom of skillet completely. Reduce heat to medium; cover and cook until bottom of pancake is golden brown and crisp, about 10 minutes. Turn pancake over and cook until golden brown. Transfer pancake to platter. Spoon lentils over. Garnish with cilantro. Cut into wedges and serve.
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- For the Greek Yogurt with Pistachios & Honey:Evenly distribute yogurt between 5 rice cakes. Top with pistachios and drizzle with honey.
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- For the Melted Chocolate, Berries & Sea Salted Dates:Add Medjool dates to a small bowl. Barely cover with water and let soak for 15 minutes. After they’ve soaked, add soft Medjool dates to a food processor or blender and pulse until it forms a chunky paste. If needed, add 2-3 tbsp of the date soaking water to help blend.While the dates are soaking, in a small saucepan over medium heat, add butter, cocoa powder, vanilla extract and honey. Heat until melted and fully combined, stirring occasionally. Chocolate is done when mixture is smooth and shiny. Remove from heat and set aside.Evenly distribute the date paste over 5 rice cakes. Top with drizzled melted chocolate, fresh berries and a pinch of sea salt.
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- Cream Cheese & Chives: Spread cream cheese over a rice cake and top it with chopped fresh chives.
- Hummus & Sun-dried Tomato: Spread hummus over a rice cake and top it with sliced sun-dried tomatoes.
- Avocado & Alfalfa Sprouts: In a bowl, mash the avocado flesh and combine it with lemon juice and chia seeds. Spread it over a rice cake and top with sprouts.
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- Avocado. Pair avocado with a drizzle of olive oil or a sprinkle of sea salt in place of the ever-popular avocado toast. Or, make some guacamole and use that as your topper.
- Cucumbers. Cucumber, cream cheese, and dill is a perfect trio. Try it with hummus for a dairy-free option. Add cracked red pepper to pack a punch.
- Arugula & Spinach. Get in your greens with arugula or spinach and tomato and mozzarella for a spin on the favorite Caprese salad.
- Tomatoes. Try cottage cheese with sliced tomatoes and cracked pepper. Or for a meatier option try pepperoni or salami with tomato and basil. Bonus: you could try it on a Tomato & Basil flavored rice cake.
- Bell Peppers. Scrambled eggs, shredded cheese, and bell peppers make the perfect open-faced omelet sandwich.
- Carrots. Sliced, shaved or grated carrots are ideal toppings. Try it with cream cheese, cucumbers, and cracked pepper for the perfect veggie snack.
- Sprouts. Try sprouts on top of tuna salad or mashed avocado with olive oil and sea salt.
- Salsa. The options are endless but go breakfast with scrambled eggs, lunch with shredded chicken, and dinner fiesta with ground beef taco meat, shredded cheese, and avocado.
- Artichokes. A popular Japanese-style treat includes hummus, salami, artichokes, and olives. You May Also Be Interested In: Are Veggie Straws Healthy?
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- Plain. Just eat it plain. Listen, if your stomach is a mess and you don’t want to reach for Saltines (which have a lot more ingredients and are not gluten free), a rice cake might do the trick.
- Top it with Almond Butter. My current almond butter obsession is the Justin’s Vanilla.
- Dried Fruit, Savory. Spread Miyoko’s plain cream cheese over the rice cake and top with dried cranberries.
- Autumn Feels. Spread Carrot Cake nut butter over the rice cake, then top with nutmeg.
- Hummus. Spread savory hummus over the rice cake then top with cucumber slices. Drizzle with garlic infused olive oil, if desired.
- Tuna. Mix tuna and Sir Kensington’s Mayo, then spread on top of the rice cake. Add diced celery, if desired.
- PBJ. Make a traditional PBJ sandwich, using rice cakes as the “bread.” We love Crofter’s Organic jam (or anything local/homemade). By the way, THIS Raspberry Chia Jam and THIS Blueberry Chia Seed Jam are my recipes and they rock!
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- PIZZA RICE CAKE. The good thing about this topping is that if the tomato sauce soaks into the rice cake, it gets a more bread-like structure. Put the rice cake into the oven until the cheese is melted.
- TZATZIKI AND CHICKEN BREAST. This combination ensures that I get a taste of summer that cheers me right up. Yes, that’s what tzatziki makes me think of…even on rainy days.
- AVOCADO AND SLICED CHICKEN BREAST. This is my absolute favorite! If you like to, you can also add slices of chicken breast. I think this is the best combination out there!
- MOZZARELLA, PESTO, TOMATO & BASIL. This divine Italian flavour tastes good served with anything, including a rice cake! Indulge your taste buds with this combo.
- PEANUT BUTTER OR ALMOND BUTTER WITH BANANA OR STRAWBERRY AND CHIA. Had a bad day? Fortunately for you, there is nothing that peanut butter and spoon can’t resolve.
- COTTAGE CHEESE WITH SALMON AND AVOCADO. You can create so many snacks and sides with cottage cheese! Try this combination with smoked salmon and avocado, it is so incredibly delicious.
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- Greek Yogurt + Blueberries. I personally love Greek yogurt, and I can’t imagine my diet without it. In my 28-day meal plan Burn Baby Burn, you’ll find it a lot, paired with both sweet and sour combos.
- Peanut Butter + Green Apple + Cinnamon. I just LOVE the taste of peanut butter and fresh green apple. If you read my article What I Eat In A Day To Stay Fit, you already know that this combo is my all-time favorite healthy snacks.
- Almond Butter + Strawberries. Almond butter is my favorite nut butter out there. However, if you don’t like it for some reason, you can change it with any other nut butter you prefer better.
- Tahini + Banana + Raspberries. If you haven’t tried this combo yet, you have to do it right now! Most people are a bit skeptical when they hear tahini, however it tastes amazing paired with bananas and frozen raspberries.
- Pumpkin + Almonds. The most fall-ish combo ever, but I like it so much that I have it in the middle of summer too. I usually do a pumpkin puree and spread it on my rice cake.
- Hummus + Cucumber + Sunflower Seeds. Who doesn’t love hummus?! It’s the healthiest yet tastiest spread indeed. This is basically the fastest fix up when I feel hungry but am too lazy to cook.
- Avocado + Tomatoes + Tahini Dressing. Another one of my fast and easy weight loss recipes with rice cakes is avocado and tomato one. Now, the tahini dressing is one of my newest inventions, and I love it!
- Greek Yogurt + Prosciutto + Arugula. Here’s one for the prosciutto lovers. Some will argue if the prosciutto is healthy or not mainly because it’s high in sodium and fat.
- Basil Pesto + Tomatoes + Parmesan. Now, with this next one, we are taking the rice cake recipe to the next level. I’m talking about bringing the Italian kitchen on top of a rice cake, while still making sure we keep it healthy and clean.
- Avocado + Boiled Egg. And last but not least, another weight loss recipe with rice cake featuring one of my favorite superfoods – avocado. This time, we’re spreading it on top of the rice cake, adding a boiled egg on top.
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