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Broccoli & Cheese Brown Rice Cakes







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Broccoli & Cheese Brown Rice Cakes

Mini rice cakes filled with broccoli and jack cheese, topped with cheddar. They make a great snack.

Broccoli & Cheese Brown Rice Cakes recipe

servings: 4

total time: 1 hour

recipe by: 

Ingredients

  • 1 tablespoon unsalted butter
  • 3/4 cup chopped yellow onion
  • 4 garlic cloves, chopped
  • 3/4 cup unsalted vegetable stock
  • 12 ounces fresh broccoli florets, cut into 1/2-in. pieces
  • 1 cup raw brown rice, prepare with water according to package instructions
  • 1/4 cup panko (Japanese breadcrumbs)
  • 1/2 teaspoon black pepper
  • 3/8 teaspoon kosher salt
  • 1/2 cup Monterey Jack Cheese
  • 2 large eggs, lightly beaten
  • 15 thin slices white cheddar
  • Sliced green onions (optional)



Directions

  1. Melt butter in a large skillet over medium-high. Add onion and garlic; sauté 4 minutes.

  2. Add stock and broccoli. Bring to a boil; cook 3 minutes.

  3. 3. COMBINE BROCCOLI MIXTURE, RICE, PANKO, PEPPER, SALT, AND THE MONTEREY JACK CHEESE IN A LARGE BOWL. STIR IN EGGS.

  4. Divide and shape broccoli mixture into 15 (2 1/2-inch) patties. Arrange patties on a baking sheet pan.

  5. Bake at 450°F for 15 minutes. Top with 1 slice of cheddar cheese each, and bake at 450°F for 4 more minutes or until cheese melts.

  6. 6.Garnish with green onions, if desired

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