Curried Wild Rice And Brown Rice Cakes Food

WILD RICE AND BROWN RICE CAKES WITH ROASTED VEGETABLE RAGù

Steps:

• Bring 6 cups broth to boil in large saucepan. Remove from heat; cover.
• Heat 1 tablespoon oil in heavy large saucepan over medium heat. Add onion; sauté until tender, about 12 minutes. Add garlic; stir 1 minute. Add brown rice and wild rice; stir 1 minute. Add wine; cook until absorbed, about 2 minutes. Stir in 2 cups warm broth; bring to boil. Reduce heat to medium-low; cover and simmer 15 minutes. Add 2 cups warm broth; bring to boil. Reduce heat to medium-low; cover and simmer 15 minutes, stirring often. Add 2 cups warm broth; bring to boil. Reduce heat; cover and simmer until rice is almost tender, stirring occasionally, about 20 minutes. Uncover; simmer until rice is tender and broth is absorbed, stirring often and adding broth by 1/4 cupfuls if rice is not tender, about 10 minutes longer. Stir in mozzarella; season with pepper. Cool to room temperature.
• Mix breadcrumbs and Parmesan in pie dish. Line baking sheet with plastic wrap. Using moistened hands, divide rice mixture into 6 equal portions; press each portion into 31/2-inch-diameter patty. Carefully turn each in breadcrumb mixture, coating both sides. Place on prepared baking sheet. Cover; chill at least 4 hours. (Can be made 1 day ahead. Keep chilled.)
• Heat 1 tablespoon oil in large nonstick skillet over medium heat. Add 3 rice cakes to skillet; cook until heated through, about 4 minutes per side. Repeat with remaining 1 tablespoon oil and rice cakes.
• Transfer rice cakes to plates. Spoon Roasted Vegetable Ragù alongside.

CURRIED BROWN RICE

Steps:

• Heat grapeseed oil in a skillet over medium heat; cook and stir onion and garlic until tender, about 5 minutes. Stir in rice, curry powder, garam masala, and cumin seeds. Continue to cook and stir until rice is toasted, 1 to 2 minutes more.
• Pour broth into rice mixture and season with salt; bring to a boil. Reduce heat to low, cover, and cook until rice is tender and liquid is absorbed, 45 to 50 minutes.

CURRIED RICE SALAD

Steps:

• Combine the rice, vegetable stock and 1/4 teaspoon salt in a medium saucepan. Bring to a boil; cover, reduce the heat to low and simmer until the liquid is absorbed and the rice is tender, 40 to 45 minutes. Stir in the apricots and shallot during the last 5 minutes of cooking.
• Spread the rice in a single layer on a parchment paper-lined rimmed baking sheet to cool to room temperature, about 30 minutes.
• Make the vinaigrette: Whisk together the vinegar, curry powder, honey, 1/4 teaspoon salt and 1/4 teaspoon pepper. Gradually whisk in the olive oil until combined.
• Transfer the cooled rice to a serving bowl. Add the desired amount of the vinaigrette, then the arugula, pine nuts and mint, and toss to combine. Season with salt and pepper.

CURRIED WILD RICE AND BROWN RICE CAKES

Steps:

• Rinse wild rice in a sieve under running water, stirring to make sure it is well rinsed. Drain and set aside. Rinse brown rice until water runs clear, the drain and set aside separately.
• Bring 3 cups of water to a boil in large saucepan with lid over high heat, before adding wild rice and 3/4 teaspoon of salt.
• Reduce heat and boil gently for 15 minutes and stir in brown rice, then reduce heat to low.
• Cover and simmer about 45 minutes, or until rice kernels begin to burst open and most of the liquid is absorbed.
• Cover and let stand 5 minutes, then fluff rice with a fork and spread out in a large baking dish.
• Let cool at room temperature.
• Meanwhile, heat half of the oil in a large skillet over medium heat and add green onions, garlic, red pepper, curry, and remaining salt.
• Sauté for about 3 minutes or until softened.
• Let cool slightly, and wipe out skillet.
• Place 1 cup of the rice in a large bowl and mash with potato masher until slightly pasty.
• Add remaining rice and red pepper mixture.
• Sprinkle with flour and stir in the egg with fork until evenly blended.
• Divide rice into 4 portions, and shape with moistened hands into 2cm thick cakes before placing on a plate.
• Heat half of the remaining oil in the skillet and add rice cakes in batches as necessary to cook, turning once, for about 3 minutes on each side, or until lightly browned, and hot in the center.
• Add remaining oil to the skillet between batches.
• Serve topped with yogurt and fruit chutney.

BASMATI RICE CAKES

Steps:

• Preheat oven to 200°C Grease a 6 X 3/4 cup texas muffin pan. Line holes with baking paper.
• Cook rice, your prefered method will be fine, or follow instructions on packet. Set aside to cool.
• Place rice, smoked chicken, semi-dried tomatoes, 1 Cup cheese, onions, basil and eggs. Add salt and pepper if desired.
• Mix well to combine all ingredients.
• Spoon mixture into muffin pan. Sprinkle remaining cheese over the top.
• Bake for 15 to 20 minutes or until cakes are firm to the touch, and light golden in colour.
• Remove from oven and let stand for 5 minutes. Run a flat edged knife around cakes to losen.
• Turn onto a wire rack to cool.

CURRIED RICE

Steps:

• In a large saucepan, saute rice and onion in butter for 5 minutes. Stir in broth and seasonings. Bring to a boil. Reduce heat; cover and simmer for 18-22 minutes or until rice is tender.

CHEESY LEFTOVER RICE CAKES

Steps:

• Heat the peanut oil in a heavy iron frying pan until it just starts to smoke.
• Combine all ingredients and mix well.
• Mixture should be sticky enough to form patties and hold together.
• Make a ball the size of an extra large meatball then smash it flat between your hands.
• Drop into hot oil.
• Fry for about 4 minutes per side or until golden brown.
• Remove from oil and drain on a rack or paper towels.

LEFTOVER RICE CAKES

Steps:

• combine all ingredients except oil and place in fridge for at least 30 minutes, then form small patties.
• over med. high heat warm oil, then fry patties for about 5 minutes on each side.
• Be careful when flipping, they sometimes break but still are tasty!

TUNA RICE CAKES

Steps:

• Thaw peas.
• Place rice in a large mixing bowl Drain tuna and add to rice with the egg, soy sauce, peas and flour.
• Mix to combine.
• Shape mixture in to 6 patties.
• Heat oil in skillet, cook patties in batches for approx five minutes each side.
• * edit* I have recently made this by just putting the whole mixture in a skillet (rather than in 'cakes')and browning both sides, very tasty. Eve

VEGETABLE CURRIED RICE

Steps:

• In a small saucepan, cook rice and onion in oil until rice is lightly browned and onion is tender. Stir in the broth, curry powder, salt and turmeric. Bring to a boil. Reduce heat; cover and simmer for 12 minutes. , Stir in corn and peas. Cover and simmer 3-6 minutes longer or until rice and vegetables are tender. Sprinkle with almonds.