Vegetarian Brown Rice Cake
Elevate your vegetarian cooking game with these irresistible Vegetarian Brown Rice Cakes, a perfect blend of wholesome ingredients and vibrant flavors. Packed with tender brown rice, sautéed vegetables like onion, red bell pepper, carrot, and peas, and enriched with Parmesan cheese and fresh parsley, these crispy golden patties are both satisfying and nutritious. Ideal as a main dish or a flavorful side, this recipe combines heart-healthy olive oil with protein-rich eggs to bind the mixture into compact, pan-seared cakes. Seasoned with a touch of chili flakes and black pepper for a hint of heat, these rice cakes are a delightful way to enjoy a healthy, vegetarian twist on comfort food. Ready in just under an hour, these hearty patties are perfect for busy weeknight dinners or as a crowd-pleasing party appetizer.
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Recipe Information
Ingredients
- 1.5 cups brown rice
- 3 cups water
- 2 tablespoons olive oil
- 1 medium onion
- 1 medium red bell pepper
- 1 medium carrot
- 2 cloves garlic
- 0.5 cup frozen peas
- 2 large egg
- 0.5 cup breadcrumbs
- 0.25 cup grated Parmesan cheese
- 2 tablespoons fresh parsley
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 teaspoon chili flakes
Instructions
Rinse the brown rice under cold water until the water runs clear. In a large saucepan, bring 3 cups of water to a boil, add the rice, and then reduce the heat to low. Cover and let it simmer for about 30 minutes or until the water is fully absorbed and the rice is tender. Once cooked, fluff the rice with a fork and let it cool.
While the rice is cooking, finely chop the onion, bell pepper, and carrot. Mince the garlic.
In a large skillet over medium heat, add 1 tablespoon of olive oil. Add the onion, bell pepper, carrot, and garlic. Sauté for about 5 minutes or until the vegetables are soft.
Add the frozen peas to the skillet and cook for an additional 2 minutes. Remove from the heat and let it cool slightly.
In a large mixing bowl, whisk the eggs. Add the cooked rice, sautéed vegetables, breadcrumbs, grated Parmesan cheese, chopped parsley, salt, black pepper, and chili flakes. Mix everything until well combined.
Divide the mixture into 8 equal portions and shape each portion into a compact patty, about 1/2 inch thick.
In the same skillet over medium heat, add the remaining tablespoon of olive oil. Gently place the rice cakes in the skillet and cook for 4-5 minutes on each side or until they are golden brown and crisp.
Serve the brown rice cakes warm, garnished with additional parsley if desired.
Nutrition Facts
Calories |
1274 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.4 g | 72% | |
| Saturated Fat | 13.9 g | 70% | |
| Polyunsaturated Fat | 6.6 g | ||
| Cholesterol | 459 mg | 153% | |
| Sodium | 3855 mg | 168% | |
| Total Carbohydrate | 153.3 g | 56% | |
| Dietary Fiber | 18.6 g | 66% | |
| Total Sugars | 23.3 g | ||
| Protein | 45.4 g | 91% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 477 mg | 37% | |
| Iron | 8.7 mg | 48% | |
| Potassium | 1220 mg | 26% | |
*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.
