Low Sodium Chive and Onion Rice Cakes
Delightfully savory and perfectly crisp, these Low Sodium Chive and Onion Rice Cakes redefine snacking with a healthier twist. Crafted with tender short-grain rice, aromatic chives, and green onions, these baked rice cakes are infused with subtle hints of garlic and onion powder for a burst of flavor, all while keeping the sodium content to a minimum. A drizzle of olive oil ensures golden, crispy edges, making them an ideal guilt-free treat or side dish. Ready in under an hour, this recipe is perfect for meal prepping or serving as a crowd-pleasing appetizer. Pair these gluten-free rice cakes with your favorite dip or enjoy them solo for a wholesome, flavorful bite!
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Recipe Information
Ingredients
- 1 cup short-grain rice
- 2 cups water
- 2 tablespoons chives
- 1 tablespoon green onions
- 2 teaspoons olive oil
- 0.5 teaspoon garlic powder
- 0.5 teaspoon onion powder
- 0.25 teaspoon black pepper
Instructions
Rinse the short-grain rice thoroughly under cold water until the water runs clear.
In a medium saucepan, combine the rice and water. Bring to a boil over high heat.
Once boiling, reduce the heat to low, cover the saucepan, and let it simmer for 15-20 minutes until all the water is absorbed and the rice is tender.
While the rice cooks, finely chop the chives and green onions and set aside.
Once the rice is cooked, remove it from heat and let it cool slightly.
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat.
In a large mixing bowl, combine the cooked rice, chives, green onions, olive oil, garlic powder, onion powder, and black pepper. Mix well until all ingredients are evenly distributed.
Dampen your hands slightly to prevent sticking and form the rice mixture into small, flat discs (about 2 inches in diameter each), then place them on the prepared baking sheet.
Bake in the preheated oven for 15-20 minutes, flipping halfway through, until the rice cakes are lightly golden and crisp around the edges.
Remove the rice cakes from the oven and let them cool on a wire rack before serving.
Nutrition Facts
Calories |
526 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.7 g | 37% | |
| Saturated Fat | 4.6 g | 23% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 20 mg | 1% | |
| Total Carbohydrate | 60.5 g | 22% | |
| Dietary Fiber | 1.6 g | 6% | |
| Total Sugars | 0.5 g | ||
| Protein | 5.5 g | 11% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 68 mg | 5% | |
| Iron | 1.0 mg | 6% | |
| Potassium | 136 mg | 3% | |
*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.
