Wild Rice and Brown Rice Cakes with Roasted Vegetable Ragu

  1. Bring 6 cups broth to boil in large saucepan.
  2. Remove from heat; cover.
  3. Heat 1 tablespoon oil in heavy large saucepan over medium heat.
  4. Add onion; saute until tender, about 12 minutes.
  5. Add garlic; stir 1 minute.
  6. Add brown rice and wild rice; stir 1 minute.
  7. Add wine; cook until absorbed, about 2 minutes.
  8. Stir in 2 cups warm broth; bring to boil.
  9. Reduce heat to medium-low; cover and simmer 15 minutes.
  10. Add 2 cups warm broth; bring to boil.
  11. Reduce heat to medium-low; cover and simmer 15 minutes, stirring often.
  12. Add 2 cups warm broth; bring to boil.
  13. Reduce heat; cover and simmer until rice is almost tender, stirring occasionally, about 20 minutes.
  14. 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.
  15. Stir in mozzarella; season with pepper.
  16. Cool to room temperature.
  17. Mix breadcrumbs and Parmesan in pie dish.
  18. Line baking sheet with plastic wrap.
  19. Using moistened hands, divide rice mixture into 6 equal portions; press each portion into 31/2-inch-diameter patty.
  20. Carefully turn each in breadcrumb mixture, coating both sides.
  21. Place on prepared baking sheet.
  22. Cover; chill at least 4 hours.
  23. (Can be made 1 day ahead.
  24. Keep chilled.)
  25. Heat 1 tablespoon oil in large nonstick skillet over medium heat.
  26. Add 3 rice cakes to skillet; cook until heated through, about 4 minutes per side.
  27. Repeat with remaining 1 tablespoon oil and rice cakes.
  28. Transfer rice cakes to plates.
  29. Spoon Roasted Vegetable Ragu alongside.

vegetable broth, extravirgin olive oil, onion, garlic, shortgrain brown rice, wild rice, white wine, mozzarella cheese, breadcrumbs, parmesan cheese

Taken from www.epicurious.com/recipes/food/views/wild-rice-and-brown-rice-cakes-with-roasted-vegetable-ragu-108815 (may not work)

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