Brown Rice & Goat Cheese Cakes
"From Eating Well Magazine - I love goat cheese and pecans, so I had to try this! They have a nice flavor."
photo by *Parsley*
- Ready In:
- 1hr
- Ingredients:
- 11
- Yields:
-
6 cakes
- Serves:
- 6
ingredients
- 3⁄4 cup medium-grain brown rice
- 1 1⁄2 cups water
- 4 teaspoons extra virgin olive oil, divided
- 6 medium shallots, chopped
- 2 medium carrots, shredded using the large holes of a box grater
- 1⁄2 cup toasted pecans
- 3 ounces goat cheese
- 1 large egg white
- 1⁄2 teaspoon dried thyme
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon fresh ground black pepper
directions
- Bring rice and water to boil in medium saucepan. Reduce heat to low, cover, and simmer undil water is absorbed and the rice is tender, 30 - 50 minute Remove from heat and let stand covered for 10 minutes.
- Meanwhile, heat 2 teaspoons of olive oil in a large skillet over medium heat. Add shallots and cook until soft, stirring often. Add carrots, reduce heat to low, and cook stirring often until carrots have softened and shallots are lightly browned. Remove from heat.
- Preheat oven to 400 degrees F.
- Transfer the cooked vegetables and rice to a large food processor. Add remaining ingredients. Pulse until well blended but still a little coarse. Scrape into a bowl, and with wet hands form the mixture into six 3 inch patties (about 1/2 cup each).
- Heat remaining 2 teaspoons of oil in large skillet over medium heat. Add patties and cook until well browned, 3 to 4 min per side. Transfer to a baking sheet and bake until an instant read thermometer inserted into the middle registers at least 160 degrees, 10 to 15 minutes.
- My family likes them best topped with a bit of fruit sauce made from jam (raspberry, apricot, cherry) thinned with a bit of balsamic vinegar and maybe a hint of dijon mustard depending on your tastes. Sounds a bit odd but it is good. But they are also good on their own.
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Reviews
-
This was tough for me to make because I wasn't sure on "real" quantity of "scallions". I used regular yellow onions because technically, they are scallions but I'm not sure if I should have used green onions or something else. I'm better knowing number of cups. They didn't stay together very well at all for me so I think I must have done something wrong - therefore, I do intend to try to make these again. The taste wasn't bad at all - though my hubby thinks that I should add some salsa or some kind of spice to make them more moist. Mine were pretty dry. Made for PAC '08. -
These are nice when you're in the mood for something different. The toasted pecans and goat cheese went very well together, but I still felt they needed a little something extra. Maybe garlic? Maybe some red bell pepper? I used 1 whole egg instead of just the white. They gave me a little trouble holding their shape in the skillet, but they reform easily and after baking they hold together very well. I topped them with dijon mustard and had a little salad on the side. Thanx for a new and different recipe. I will make these again and add some other things to my liking...... but the goat cheese and pecans stay..... they make these special. -
I tried to give this 3 and 1/2 stars out of four, but 'Zaar wasn't cooperating, so I just had to round up. Not a bad recipe at all - a very nice idea, in fact - a bit like falafel. The unfortunate part for me was that the flavor of the goat cheese was totally lost. If I were to make these again, I'd probably use a stronger cheese - maybe a nutty gorganzola? - and I'd skip frying them. We didn't feel that the frying added to the flavor or texture at all...it just added fat. Thanks for the recipe! I love trying new and exciting things! -
WE LIKED THESE! The carrots, pecans and goat cheese really compliment each other in this dish. Next time I will cut down a bit on the pepper and thyme as they seemed just a bit overpowering. Made for PAC, please see my rating system as I rate tougher than most.
RECIPE SUBMITTED BY
ranch-girl
United States
