VEGETABLE RICE CAKES
Just wanted to try making rice cakes.
Provided by Bonnie Glazier
Categories Rice Sides
Time 1h35m
Number Of Ingredients 7
Steps:
- 1. Cook the Wild and Brown Rice in the water about 55 minutes, until all water is absorbed. Turning down temp after you bring to a boil, then simmer for the rest of the cooking. (follow instructions on the bag)
- 2. In a large bowl add the onion, carrots and celery, the two eggs and the breadcrumbs. Stir until completely combined and a good consistency to form the patties, adding extra breadcrumbs if necessary.
- 3. I used an electric skillet heated up to about 350 degrees F. I melted a tablespoon of butter and some olive oil, and formed the patties, put them on the skillet and cooked them (sizzling) for about 10 minutes on each side. Make sure they are good and browned, they get nice and crunchy on the outside!
RICE CAKES
Crispy rice has a revered place in many cultures. These rice cakes, which work well as a side dish to a piece of grilled meat or fish, offer the delicious crunch of Korean nurunji or Middle eastern hkaka, with some of the herbed cheesy goodness of Italian arancini. The basic recipe can be used to accommodate vegetables other than zucchini and herbs other than mint, or can be made without either for a more simple backdrop for a fried egg or a simple snack for a child.
Provided by Kim Severson
Categories side dish
Time 20m
Yield 4 to 6 cakes
Number Of Ingredients 9
Steps:
- In a large bowl, gently mix everything except the butter. Over medium-high heat, heat the butter in a large frying pan until it is foaming. (A nonstick pan is good for this purpose but cast iron can work well, too.)
- Working in batches if necessary, and adding more butter as needed, use a large spoon or measuring cup to place a scoop of the rice mixture in the pan. Press down with the back of a spatula to form a patty. Cook 3 to 4 minutes, or until golden and crisp on the bottom. Gently flip patty and cook another 3 minutes or until golden. Keep warm on a paper-towel-covered plate or pan in a warm oven.
Nutrition Facts : @context http, Calories 558, UnsaturatedFat 6 grams, Carbohydrate 80 grams, Fat 18 grams, Fiber 1 gram, Protein 17 grams, SaturatedFat 10 grams, Sodium 461 milligrams, Sugar 1 gram, TransFat 1 gram
RICE CAKE WITH MIXED VEGETABLES
Rice cakes are available sliced, marble-shaped, and in batons. Look for them in the refrigerated aisle of Asian grocery stores. There are dried versions, but the refrigerated version is widely available and easier to work with. I like the slices because there's more surface area for the sauce. You can use any combination of vegetables and seasonings, so feel free to experiment with flavors. Rice cake is also served at Lunar New Year because the Mandarin name nian gao ("sticky cake") is a homophone for the nian, which means "year," and gao, which means "tall" or "high." When you stick those years together, you're wishing others longevity.
Provided by Hsiao-Ching Chou
Categories Side Dinner Lunch Lunar New Year Mushroom Carrot Bok Choy Soy Sauce Spinach Sesame Oil Vegetarian Vegan Dairy Free Peanut Free Tree Nut Free Stir-Fry Wok
Yield Makes 4 servings
Number Of Ingredients 10
Steps:
- In a medium bowl, soak the rice cake in the hot water for 2 to 3 minutes, then drain all but about ½ cup water. Set aside.
- Preheat a wok over high heat until wisps of smoke rise from the surface. Swirl in the vegetable oil and let heat for a few seconds until it starts to shimmer. Add the greens and stir-fry for about 15 seconds. Add the mushrooms, carrots, and bean sprouts. Stir to combine. Add the rice cake and the reserved water, soy sauce, and black bean garlic sauce. Stir-fry for 2 minutes, or until well combined and the rice cake slices have softened. Finish with the sesame oil. Serve while hot.
SAYUR LODEH (VEGETABLE SOUP WITH PRESSED RICE CAKES)
This vegetable soup, called sayur lodeh in Indonesian, is popular in Singapore and Malaysia, too. Make it with coconut milk, carrots, turnips, and more.
Provided by Patricia Tanumihardja
Time 35m
Yield 4 to 6 Servings
Number Of Ingredients 18
Steps:
- Rinse the rice 2 to 3 times until the water runs clear. Cook in a rice cooker if you have one (measure rice using a standard measuring cup, not a rice-cooker cup), or on the stovetop, with 2 cups of water.
- To prepare the banana leaves, gently unfold them and run one leaf under hot running water to soften. Trim off the tough outer edge with scissors. Cut a length of banana leaf-it has to be big enough to line a loaf pan and have enough overhang, about 5 to 6 inches (12 to 15 cm), to fold over and cover the top.
- Line a loaf pan with the banana leaf, shiny-side down (the side with the ridges). If it tears, just patch it with another.
- While the rice is still hot, pack it into the pan, pressing down to compress. Fold the two ends of the leaf over so they overlap in the middle. Tuck in the edges. If the leaf isn't long enough, cover the gap with another leaf.
- Leave to cool for at least 2 hours. (You can also refrigerate it to speed up the process.) If you leave it in the pan overnight, the rice will be imbued with the delicate, tea-like flavor and fragrance of the banana leaves.
- Unmold carefully and peel off the banana leaves. Slice crosswise like a bread loaf and then cut into smaller rectangles or squares.
- Make the spice paste by combining the chiles, garlic, shallots, ginger, and ground coriander in a mini food processor. Blitz to form a rough paste the texture of oatmeal.
- Swirl the oil into a medium Dutch oven or heavy-bottomed pot and set over medium heat. When shimmering hot, add the spice paste and fry until it becomes aromatic and turns a few shades darker, 2 to 4 minutes.
- Stir in the coconut milk and water. Add the chayote, turnips, carrots, green beans and tofu, and bring to a boil, adding more water to cover the vegetables if necessary. Drop in the galangal, if using, and lemongrass. Reduce the heat to a gentle simmer and cover. Simmer until the chayote and turnips are almost cooked through, 10 to 12 minutes.
- Stir in the kale, salt, pepper and sugar. Continue to simmer until the kale is just tender, 2 to 4 minutes. Taste and adjust seasoning as needed. If possible, let the soup sit for 1 to 2 hours so the flavors can meld.
- To serve, distribute Pressed Rice Cakes among 4 to 6 large shallow bowls. Pour ½ to ¾ cup (125 to 200 ml) sayur lodeh and vegetables into each bowl. Sprinkle with fried shallots and serve.
WILD RICE AND BROWN RICE CAKES WITH ROASTED VEGETABLE RAGù
Categories Vegetable Side Sauté Low Fat Vegetarian High Fiber Mozzarella Parmesan White Wine Fall Pan-Fry Healthy Brown Rice Wild Rice Bon Appétit Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 main-course servings
Number Of Ingredients 11
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.
More about "vegetable rice cakes recipes"
STIR-FRIED RICE CAKES (NIAN GAO - 炒年糕) - THE WOKS OF …
From thewoksoflife.com
4.9/5 (58)Total Time 1 hrCategory Noodles And PastaCalories 484 per serving
- Marinate the julienned pork with the water, light soy sauce, sesame oil, white pepper, vegetable oil, and cornstarch. Allow to sit for 20-30 minutes, while you prepare the rest of the ingredients.
- Rinse the rice cakes and drain. If using fresh or frozen rice cakes, you do not have to soak or thaw them. Only soak (according to package instructions) if using dried rice cakes.
- Thoroughly wash the baby bok choy (or napa cabbage). Drain, shaking off excess water. If using baby bok choy, separate into individual leaves. If using napa cabbage, cut the large leaves into smaller bite-sized pieces. Also prepare the garlic and scallions.
- If using mushrooms, slice them thinly. If using dried shiitake mushrooms, save the soaking liquid.
VEGETABLE RICE CAKES - THE BELLY RULES THE MIND
From thebellyrulesthemind.net
4/5 (6)Estimated Reading Time 4 mins
- In a mixing bowl, add 1 tbsp oil and toss all the ingredients together. The batter should be as thick as the Dhokla or Idli Batter.
- Drizzle oil into each cavity of the Eggpoacher and pour the batter. you could even use an Idli Maker or Abelskiver or Appe Pan.
- Cook on slow to medium flame for about 15 minutes. Insert a toothpick in the cake to make sure it's completely cooked. Cook longer if required.
- Once the cakes are ready serve them warm with [Multipurpose Green Chutney|https://thebellyrulesthemind.net/2016/05/multipurpose-green-chutney/] or [Sweet Guava Chutney|https://thebellyrulesthemind.net/2017/03/sweet-guava-chutney-meethi-chutney/] or just Ketchup.
TTEOKBOKKI RECIPE | BON APPéTIT
From bonappetit.com
VEGAN TTEOKBOKKI WITH VEGETABLES | SPICY KOREAN RICE …
From frommybowl.com
STIR FRIED SPICY RICE CAKES - HEALTHY NIBBLES BY LISA LIN
From healthynibblesandbits.com
CHEESY VEGETABLE RICE CAKES – THE HEALTHY HOME COOK
From thehealthyhomecook.com
SALT-AND-PEPPER PORK WITH CRISPY RICE CAKES RECIPE
From bonappetit.com
RICE CAKE AND VEGETABLE STIR-FRY | BEYOND KIMCHEE
From beyondkimchee.com
OVEN BAKED RICE AND VEGETABLES (ONE PAN!!)
From recipetineats.com
ONE-POT RICE WITH VEGGIES (30 MINS) - VEENA AZMANOV
From veenaazmanov.com
VEGETABLE CAKE RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
SPICY RICE CAKE (TTEOKBOKKI) WITH VEGETABLES AND FISH CAKE
From kimchimari.com
10 BEST VEGAN VEGETABLE CAKES RECIPES | YUMMLY
From yummly.com
THE ORIGINAL VEGGIE CAKES RECIPE - POOK'S PANTRY RECIPE BLOG
From pookspantry.com
㸆 VEGETABLE RICE CAKE RECIPE - SIMPLE CHINESE FOOD
From simplechinesefood.com
GRILLED RICE CAKES WITH FURIKAKE RECIPE | KITCHN
From thekitchn.com
VEGETABLE RICE CAKES - ONE HANDED COOKS
From onehandedcooks.com.au
You'll also love