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Wild Rice and Brown Rice Cakes with Roasted Vegetable Ragù Recipe

Wild Rice and Brown Rice Cakes with Roasted Vegetable Ragù Recipe

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Wild Rice and Brown Rice Cakes with Roasted Vegetable Ragù

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Ingredients

Count

Nutrition

547

Calories

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Ingredients:

Serving

6 cups (or more) canned vegetable broth
3 tbsp extra-virgin olive oil
1 cup chopped onion
4 garlic cloves, minced
1 1/3 cups short-grain brown rice
1/3 cup wild rice
1/2 cup dry white wine
1/2 cup coarsely grated low-fat mozzarella cheese
1/3 cup plain dry breadcrumbs
1/4 cup grated parmesan cheese
roasted vegetable rag

Directions:

Bring 6 cups broth to boil in large saucepan. Remove from heat; cover.
Heat 1 tablespoon oil in heavy large saucepan over medium heat. Add onion; sauté until tender, about 12 minutes. Add garlic; stir 1 minute. Add brown rice and wild rice; stir 1 minute. Add wine; cook until absorbed, about 2 minutes. Stir in 2 cups warm broth; bring to boil. Reduce heat to medium-low; cover and simmer 15 minutes. Add 2 cups warm broth; bring to boil. Reduce heat to medium-low; cover and simmer 15 minutes, stirring often. Add 2 cups warm broth; bring to boil. Reduce heat; cover and simmer until rice is almost tender, stirring occasionally, about 20 minutes. 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. Stir in mozzarella; season with pepper. Cool to room temperature.
Mix breadcrumbs and Parmesan in pie dish. Line baking sheet with plastic wrap. Using moistened hands, divide rice mixture into 6 equal portions; press each portion into 31/2-inch-diameter patty. Carefully turn each in breadcrumb mixture, coating both sides. Place on prepared baking sheet. Cover; chill at least 4 hours. (Can be made 1 day ahead. Keep chilled.)
Heat 1 tablespoon oil in large nonstick skillet over medium heat. Add 3 rice cakes to skillet; cook until heated through, about 4 minutes per side. Repeat with remaining 1 tablespoon oil and rice cakes.
Transfer rice cakes to plates. Spoon Roasted Vegetable Ragù alongside.
Per serving (including ragù): calories, 515; total fat, 17 g; saturated fat, 3 g; cholesterol, 7 mg; fiber, 12 g Nutritional analysis provided by Bon Appétit

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	547.26 Kcal (2291 kJ)
Calories from fat	183.86 Kcal
		% Daily Value*
Total Fat	20.43g	31%
Cholesterol	25.4mg	8%
Sodium	1450.71mg	60%
Potassium	569.27mg	12%
Total Carbs	73.7g	25%
Sugars	7.13g	29%
Dietary Fiber	4.91g	20%
Protein	15.95g	32%
Vitamin C	7.4mg	12%
Iron	3.5mg	20%
Calcium	231.5mg	23%

Amount Per 100 g
Calories	139.53 Kcal (584 kJ)
Calories from fat	46.88 Kcal
		% Daily Value*
Total Fat	5.21g	31%
Cholesterol	6.48mg	8%
Sodium	369.87mg	60%
Potassium	145.14mg	12%
Total Carbs	18.79g	25%
Sugars	1.82g	29%
Dietary Fiber	1.25g	20%
Protein	4.07g	32%
Vitamin C	1.9mg	12%
Iron	0.9mg	20%
Calcium	59mg	23%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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