Vegetable Rice Cakes Recipes

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!

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.

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.

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.

Steps:

• Finely chop all the vegetables.
• Spread the cream cheese over the rice cakes.
• Drop the chopped vegetables all over the cream cheese; push it down a bit so they will stick.