Crunchy Grain Cakes with Strawberry Salad

The crucch y, hearty grain blends, rice cakes, are a wonderfully simple great pilaf. These crunchy, cakes have a golden ; crispy crust. The rice cakes are made with sweet strawberries and crunchy bok choy.

Prep. 25 min.

Cook 13 min.

Oven 200 deg.

Grain Cakes

1 Cup mixed Whole Grain Rice

1/4 Cup Greek Yogurt

1 Egg, lightly beaten

2 Tbsp. fine dry Whole Wheat Bread Crumbs

11 Tsp. Paprika

1/3 Tsp. Salt

1/4 Tsp. cracked Black Pepper

1/3 to 1 Tsp. Cumin Seed

2 to 3 Tbsp. Extra-Virgin Olive Oil

1/3 Cup chopped Red Onion

Strawberry Salad

2 to 3 bunches Baby Bok Choy, separated into leaves (or 8 Cups corsely chopped Regular Bok Choy)

1 Lb. Strawberries, sliced

1/3 Cup thinly sliced Red Onion

1/4 Cup Walnut Oil or Extra-Virgin Olive Oil

2 Tbsp. fresh Lemon Juice

1 Tbsp. Honey

1 Tsp. Dijon-Style Mustard

1 Clove Garlic, minced

1/2 Tsp. Salt

1/4 Tsp. cracked Black Pepper

1. For Grain Cakes, preheat oven to 200 degrees F. Grease alarge baking sheet; set aside. In a large saucepan cook rice according to the package directions for the minimum time suggested, omitting any fat or seasoning packets; then drain well.

2. Meanwhile, in a large bowl whisk together yogurt, egg, bread crumbs, paprika, salt, and pepper. Add rice to yogurt mixture; stir to combine.

3. In a large nonstick skillet cook and stir cumin seed in 1 Tbsp. hot oil for 2 minutes. Add red onion; cook 3 to 5 minutes more or until onion is tender. Stir cumin seed and onions into rice mixture; cool slightly. Form mixture in to 3-inch patties. Heat remaining oil in the skillet over medium heat. Cook patties, half at a time, about 2 minutes each side or until crisp. Place in a single layer on the prepared baking sheet. Transfer to oven to keep warm.

4. For Strawberry Salad, in a large bowl combine bok choy, strawberries, and red onion; toss to combine. For the dressing, in a small screw-top jar combine walnut oil,lemon juice, honey, mustard, garlic, salt, and pepper. Cover and shake well to combine. Pour dressing over salad; toss to combine.

Serve with Grain Cakes

Makes 4 servings.

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