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Pan Seared Crunchy Rice Cakes over Salad Recipe
Makes about 8-10 cakes
- 1 tablespoon olive oil
- 1/3 cup onion, chopped
- 1/4 cup celery, chopped
- 1/4 cup carrot, chopped
- 1 tablespoon garlic, chopped
- 1/8 cup red bell pepper, chopped
- 6 spanish olives, chopped
- 1 pinch saffron
- 1 cup chicken stock
- 1 cup Minute White Rice
- 2 tablespoons fresh basil, chopped
- 1 tablespoon fresh parsley, chopped
- 1/4 cup Parmesan cheese
- 1/3 cup crumbled goat cheese
- salt and pepper to taste
- Heat the olive oil over a medium flame in a medium sized pot.
- Add the onion, carrot, celery, garlic, bell pepper, and olives. Saute until the onions become soft and translucent.
- Add the saffron and chicken stock to the pot. Bring to a boil.
- Stir in the rice, cover, and remove from the heat. Allow the rice to stand for 5 minutes.
- Fold in the cheese, basil, and parsley. Season with salt and pepper to taste.
- Transfer the rice to a shallow pan and refrigerate until cold.
- 1 recipe of rice mixture above
- 1/3 cup of flour
- 4 eggs, beaten
- 2-3 cups panko breadcrumbs
- vegetable oil
- Portion the cold rice mixture into 1/4 cup servings. Form each serving into a tight ball (like a meatball) and then flatten into a tight disk. Keep your hands moist with water to prevent the rice from sticking.
- Lightly coat a rice cake with flour. Then dip into the eggs, drain off excess, and coat with breadcrumbs. Repeat for the remainder of the cakes. Note: This is much easier to do with cold cakes. If your cakes have become warm, pop them in the refrigerator before moving on to this step.
- In a frying pan, add about 1/4 inch of vegetable oil. Heat over a medium flame until hot. The oil is ready when a rice cake sizzles when put in the pan. Fry each cake for 1-2 minutes per side, or until golden brown. Transfer to a paper towel lined sheet pan to absorb any excess grease.
- Serve with your favorite salad. The flavors will go best with Italian and Greek style dressings.