Heart-Healthy Cheesy Rice Cake
Elevate your healthy eating game with these irresistible Heart-Healthy Cheesy Rice Cakes, a wholesome twist on comfort food classics! Made with nutrient-packed brown rice, fresh spinach, and reduced-fat cheddar cheese, these savory cakes are perfect as a light snack or side dish. Egg whites and whole wheat breadcrumbs bind the flavorful mixture, while a touch of garlic powder, green onions, and black pepper adds a delightful burst of seasoning. Baked to golden perfection in an olive-oil-greased muffin tin, these easy-to-prepare rice cakes are low in sodium and big on heart-healthy ingredients, making them ideal for those seeking nutritious yet satisfying recipes. Ready in under an hour, this balanced dish shines as a delicious, guilt-free treat for everyday dining.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 cup brown rice
- 2 cups low-sodium vegetable broth
- 1 cup reduced-fat cheddar cheese
- 3 large egg whites
- 1 cup fresh spinach
- 3 stalks green onions
- 0.5 cup whole wheat bread crumbs
- 1 tablespoon olive oil
- 0.5 teaspoon garlic powder
- 0.25 teaspoon black pepper
- 0.25 teaspoon salt
Instructions
Rinse 1 cup of brown rice under cold water, then combine it with 2 cups of low-sodium vegetable broth in a medium saucepan. Bring to a boil over medium-high heat, then reduce to low, cover, and simmer for 40-45 minutes or until the rice is tender and the liquid is absorbed.
Preheat your oven to 350°F (175°C).
While the rice is cooking, finely chop 1 cup of fresh spinach and slice 3 green onions.
In a large bowl, mix together the cooked brown rice, 1 cup of reduced-fat cheddar cheese, 3 large egg whites, chopped spinach, sliced green onions, 0.5 cup of whole wheat bread crumbs, 0.5 teaspoon of garlic powder, 0.25 teaspoon of black pepper, and 0.25 teaspoon of salt.
Grease a muffin tin with 1 tablespoon of olive oil. Divide the rice mixture evenly among 8 muffin cups, pressing lightly to compact the mixture.
Bake the rice cakes in the preheated oven for 15-20 minutes, or until the edges are golden brown and the tops are set.
Allow the rice cakes to cool in the pan for 5 minutes before removing. Serve warm or at room temperature for a heart-healthy snack or side dish.
Nutrition Facts
Calories |
1541 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 73.2 g | 94% | |
| Saturated Fat | 38.0 g | 190% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 171 mg | 57% | |
| Sodium | 3414 mg | 148% | |
| Total Carbohydrate | 148.7 g | 54% | |
| Dietary Fiber | 13.8 g | 49% | |
| Total Sugars | 12.6 g | ||
| Protein | 93.5 g | 187% | |
| Vitamin D | 1.3 mcg | 6% | |
| Calcium | 1902 mg | 146% | |
| Iron | 8.7 mg | 48% | |
| Potassium | 1163 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
