Virtually Fat Free Black Bean Rice Cakes
"Another favorite recipe from "Fabulous Fat Free Cooking" by Lynn Fischer. I sometimes like to make smaller 1/4 cup cakes to use as a side dish with a salad."
- Ready In:
- 35mins
- Ingredients:
- 9
- Serves:
-
2
ingredients
- 1 cup vegetable broth
- 1⁄2 cup white rice
- 1 (15 ounce) can black beans, rinsed and drained
- 1⁄2 cup fresh breadcrumb (from 40 calorie per slice bread)
- 1 stalk celery, diced
- 1⁄4 cup sweet red pepper, diced
- 1⁄4 cup fat free egg substitute
- 1 teaspoon cumin (optional)
- salt & freshly ground black pepper
directions
- Preheat oven to 375°F.
- Coat a baking sheet with non-stick cooking spray and set aside.
- In a medium non-stick saucepan, combine the broth and rice.
- Bring to a boil over medium-high heat.
- Reduce to low; cover and cook for 20 minutes, or until the rice is tender and the broth has been absorbed.
- Remove from heat and stir in black beans, bread crumbs, celery, red peppers, egg substitute and salt& freshly ground black pepper to taste.
- Coat a 1/2 cup measuring cup with non-stick cooking spray.
- Pack rice mixture firmly into measuring cup then turn it out onto the baking sheet (you may have to tap the measuring cup lightly to release).
- Press to flatten into a 3/4 inch thick cake.
- Repeat with remaining mixture.
- Bake 20 minutes, or until heated through.
- Serve and enjoy!
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
These were very nice. I used brown rice and added the optional cumin as well as some cayenne, sea salt and fresh ground pepper...just to up the spice factor a bit!! I took - Carla -'s suggestion and decided to make smaller cup cakes by making them in a muffin tin. They turn out really cute...a different presentation on the old rice and bean theme...this made about 8 muffin cakes for me... OH!!! - Do note to let them sit in the tin for a bit after they come out of the oven to make sure the shape holds before you dig in; I ruined the shape of 2 not waiting (but not the taste!!) Next time I make them I might add a bit of low-fat cheese just to experiment a bit, but in no way is it necessary. Thanks - Carla -!! A great healthy recipe. -
these were very good. I used whole wheat diet bread for the crumbs and substituted a well drained 4 ounce can of chopped green chiles for the red bell pepper. they were not to hard to make and a great vegetarian meal.
RECIPE SUBMITTED BY
Carla C.
Netherlands
<p><br /> <br />My most used and favorite cookbook is the 1946 edition of Fannie Farmer's Boston Cooking School handed down to me from my Mother. <br /> <br />My most favorite kitchen utensils are a set of Johnson & Wales knives given to me by my mother, a professional chef. <br /> <br />I enjoy traveling to exotic places, trying new foods and bringing home rare ingredients to expirement with. <br /> <br />I work fulltime as a lab technician for a local diagnostic center. In addition to that, during my free time I'm either at the gym, listening to music, tending to my herb garden and/or trying out new recipes & ideas in the kitchen. <br /> <br />I am a classically trained singer and musician, passionate about music. <br /> <br />My favourite thing to do is sit outside in my garden with my husband, a glass of wine, good food, music & a few good friends. <br /> <br /><img src=http://i3.photobucket.com/albums/y53/DUCHESS13/World%20Tour/AnimatedHostChallengeBanner.gif alt= /> <img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/200_artistrichardneuman-art-prints_.jpg border=0 alt=Photobucket - Video and Image Hosting /></p>
