Brown Rice Cakes With Toppings Food

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BROWN-RICE CAKES WITH TOPPINGS



Brown-Rice Cakes with Toppings image

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

Brown-rice cakes
Avocado, tamari, and black sesame seeds
Tahini, tomatoes, parsley, and sea salt
Neufchatel, smoked salmon, red onion, and dill
Nut butter, berries, and honey
Ricotta, cucumber, coarse salt, and freshly ground pepper
Peanut butter, hot sauce, and toasted unsweetened coconut flakes
Hummus, thinly sliced sharp cheddar, and sprouts
Plain Greek yogurt, pistachios, and honey
Melted dark chocolate and sea salt

Steps:

  • Layer on desired topping combinations for a quick and easy mini-meal.

BROWN RICE PANCAKE WITH LENTIL TOPPING



Brown Rice Pancake with Lentil Topping image

Provided by Food Network

Categories     main-dish

Time 2h5m

Yield 4 servings

Number Of Ingredients 17

1 1/2 cups long grain brown rice
1/2 cup shredded Monterey Jack cheese
1 Serrano chili, minced
2 tablespoons olive oil
1 large egg
1/4 cup sliced green onions
1/2 cup diced carrots
2 teaspoons salt
1 teaspoon freshly ground black pepper
2 tablespoons minced garlic
2 tablespoons lime juice
1 tablespoon minced canned Chipotle chilies in adobo sauce
8 ounces lentils
3 cups vegetable stock
1/2 cup finely diced jicama
1/2 cup finely diced red bell pepper
Chopped fresh cilantro

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 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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