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.

10-MINUTE RICE CAKES



10-Minute Rice Cakes image

Growing up, I remember my dad making these for me every time we had leftover rice in the fridge. I generally make these for breakfast but occasionally enjoy them for dinner when my husband is out of town and I want to make something quick and easy. This recipe is a great base. Have fun changing it up and making it your own! Great topped with salsa!

Provided by Lauren

Categories     100+ Everyday Cooking Recipes

Time 10m

Yield 1

Number Of Ingredients 6

½ cup cooked white rice
1 egg
1 tablespoon chopped fresh basil
1 teaspoon milk
salt and ground black pepper to taste
1 ½ teaspoons butter

Steps:

  • Mix rice, egg, basil, milk, salt, and pepper together in a bowl.
  • Melt butter in a skillet over medium heat. Pour rice mixture into the skillet in 2 equal portions. Cook until browned on the bottom, about 3 minutes. Flip and continue cooking until second side is browned, about 2 minutes more.

Nutrition Facts : Calories 228.6 calories, Carbohydrate 22.7 g, Cholesterol 202.1 mg, Fat 11.3 g, Fiber 0.4 g, Protein 8.6 g, SaturatedFat 5.5 g, Sodium 269.1 mg, Sugar 0.4 g

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.

BROWN RICE AND CORN CAKES



Brown Rice and Corn Cakes image

A delicious and different side dish that goes with any meat. It works equally well for a family supper or a special dinner. Wild rice can be substituted for brown rice for a more formal dinner.

Provided by Krysie

Categories     Appetizers and Snacks

Time 30m

Yield 6

Number Of Ingredients 10

2 (15.25 ounce) cans whole kernel sweet corn, drained
2 cups cooked brown rice, cooled
½ cup skim milk
2 eggs, beaten
2 tablespoons chopped fresh chives
⅔ cup whole wheat flour
2 teaspoons baking powder
⅛ teaspoon ground nutmeg
salt and ground black pepper to taste
1 tablespoon olive oil, or as needed

Steps:

  • Combine corn, rice, milk, eggs, and chives in a large bowl.
  • Mix flour, baking powder, nutmeg, salt, and black pepper together in a separate bowl.
  • Stir flour mixture into corn mixture until well combined.
  • Heat olive oil on a griddle or a large skillet over medium heat.
  • Scoop 1/4-cup portions of corn mixture onto heated griddle. Cook until golden brown, 3 to 4 minutes per side.

Nutrition Facts : Calories 285.4 calories, Carbohydrate 53.4 g, Cholesterol 62.4 mg, Fat 6.1 g, Fiber 5.5 g, Protein 9.9 g, SaturatedFat 1.3 g, Sodium 620 mg, Sugar 5.6 g

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