VEGETABLE RICE CAKES RECIPES
VEGETABLE RICE CAKES | JUST A PINCH RECIPES
Just wanted to try making rice cakes.
Provided by Bonnie Glazier @bbglaze
Categories Rice Sides
Prep Time 15 minutes
Cook Time 1 hours 20 minutes
Yield 8
Number Of Ingredients 7
Steps:
- Cook the Wild and Brown Rice in the water about 55 minutes, until all water is absorbed. Turning down temp after you bring to a boil, then simmer for the rest of the cooking. (follow instructions on the bag)
- In a large bowl add the onion, carrots and celery, the two eggs and the breadcrumbs. Stir until completely combined and a good consistency to form the patties, adding extra breadcrumbs if necessary.
- I used an electric skillet heated up to about 350 degrees F. I melted a tablespoon of butter and some olive oil, and formed the patties, put them on the skillet and cooked them (sizzling) for about 10 minutes on each side. Make sure they are good and browned, they get nice and crunchy on the outside!
RICE CAKE WITH MIXED VEGETABLES RECIPE RECIPE | EPICURIOUS
Rice cakes are available sliced, marble-shaped, and in batons. Look for them in the refrigerated aisle of Asian grocery stores. There are dried versions, but the refrigerated version is widely available and easier to work with. I like the slices because there’s more surface area for the sauce. You can use any combination of vegetables and seasonings, so feel free to experiment with flavors. Rice cake is also served at Lunar New Year because the Mandarin name nian gao (“sticky cake”) is a homophone for the nian, which means “year,” and gao, which means “tall” or “high.” When you stick those years together, you’re wishing others longevity.
Provided by Hsiao-Ching Chou
Yield Makes 4 servings
Number Of Ingredients 10
Steps:
- In a medium bowl, soak the rice cake in the hot water for 2 to 3 minutes, then drain all but about ½ cup water. Set aside.
- Preheat a wok over high heat until wisps of smoke rise from the surface. Swirl in the vegetable oil and let heat for a few seconds until it starts to shimmer. Add the greens and stir-fry for about 15 seconds. Add the mushrooms, carrots, and bean sprouts. Stir to combine. Add the rice cake and the reserved water, soy sauce, and black bean garlic sauce. Stir-fry for 2 minutes, or until well combined and the rice cake slices have softened. Finish with the sesame oil. Serve while hot.
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RICE CAKES RECIPE - NYT COOKING
Crispy rice has a revered place in many cultures. These rice cakes, which work well as a side dish to a piece of grilled meat or fish, offer the delicious crunch of Korean nurunji or Middle eastern hkaka, with some of the herbed cheesy goodness of Italian arancini. The basic recipe can be used to accommodate vegetables other than zucchini and herbs other than mint, or can be made without either for a more simple backdrop for a fried egg or a simple snack for a child.
From cooking.nytimes.com
Reviews 4
Total Time 20 minutes
Calories 558 per serving
From cooking.nytimes.com
Reviews 4
Total Time 20 minutes
Calories 558 per serving
- Working in batches if necessary, and adding more butter as needed, use a large spoon or measuring cup to place a scoop of the rice mixture in the pan. Press down with the back of a spatula to form a patty. Cook 3 to 4 minutes, or until golden and crisp on the bottom. Gently flip patty and cook another 3 minutes or until golden. Keep warm on a paper-towel-covered plate or pan in a warm oven.
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10-MINUTE RICE CAKES RECIPE | ALLRECIPES
Growing up, I remember my dad making these for me every time we had leftover rice in the fridge. I generally make these for breakfast but occasionally enjoy them for dinner when my husband is out of town and I want to make something quick and easy. This recipe is a great base. Have fun changing it up and making it your own! Great topped with salsa!
From allrecipes.com
Reviews 4.5
Total Time 10 minutes
Category Everyday Cooking
Calories 228.6 calories per serving
From allrecipes.com
Reviews 4.5
Total Time 10 minutes
Category Everyday Cooking
Calories 228.6 calories per serving
- Melt butter in a skillet over medium heat. Pour rice mixture into the skillet in 2 equal portions. Cook until browned on the bottom, about 3 minutes. Flip and continue cooking until second side is browned, about 2 minutes more.
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VEGETABLE TTEOKBOKKI: KOREAN SPICY RICE CAKES [VEGAN ...
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From onegreenplanet.org
Cuisine NO info
Calories calories per serving
From onegreenplanet.org
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Stir in the scallions, fish sauce, and cooked rice. Transfer to a bowl and let cool. Whisk eggs. Stir in about 1 Tbs worth to temper the eggs, then mix in the rest. In a large skillet, heat about 1 tsp olive oil over med-hi heat. Scoop out about 1/4 of the mixture, form into 2 cakes and cook about 5 minutes each side. Repeat until you have 8 cakes.
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VEGETABLE RICE CAKES - ONE HANDED COOKS
Jul 29, 2012 · In a large bowl, combine cooked rice, bread crumbs, egg, cheese. Add all vegetables and stir until well combined. - Step 4. Take large tablespoons full of mixture and mould into small patties. Dip each patty into the egg, then coat in breadcrumbs. Continue with remaining mixture. - Step 5. Heat remaining oil in a large frypan over medium.
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RECIPE: KOREAN RICE CAKES WITH STIR-FRIED VEGETABLES ...
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