Wehani Cakes with Curried Spinach Sauce

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Wehani Cakes with Curried Spinach Sauce

 

Recipe By : Vegetarian Planet - Didi Emmons

Serving Size : 1 Preparation Time :0:00

Categories :

Amount Measure Ingredient -- Preparation Method

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Rice:

1 cup minced onion

3 small garlic cloves -- minced

10 1/2 cups water

1/2 teaspoon salt

1/2 cup uncooked Wehani rice

3/4 cup uncooked short grain brown rice

Curried Spinach Sauce:

1 tablespoon olive oil

1 cup minced onion

2 garlic cloves -- minced

1 tablespoon minced fresh ginger

1 teaspoon ground cumin seeds

w teaspoon ground coriander seeds

1/2 teaspoon ground cardamom

1/4 teaspoon ground white or black pepper

1 large ripe tomato -- minced

10 ounces fresh spinach -- coarsely chopped

(7-8 cups)

1/3 cup water

1 lo 2 pinches cayenne

1/2 teaspoon salt

fresh-ground black pepper to taste

Rice Cakes:

1 egg -- beaten

2 tablespoons flour -- plus a bit more for

flouring your hands

1 tablespoon olive oil

 

In a heavy saucepan, combine the onion, garlic, water, and salt. Bring

the mixture to a boil, and add the Wehani and brown rice. Turn the heat

to low, cover the pan, and simmer the rice for 55 minutes or until it is

tender but slightly chewy. Turn the cooked rice out into a bowl, and let

the rice cool, uncovered, for at least 1 hour. Make the sauce: In a

large skillet, heat the olive oil over medium heat. Add the onion,

garlic, and ginger, and saute, stirring occasionally, for 5 minutes or

until the onion softens. Add the cumin, coriander, cardamom, and pepper,

and saute for 2 minutes more. Add the tomato, spinach, and water, and

cook for 3 minutes. Add cayenne, salt, and pepper. Remove the pan from

the heat. Make the rice cakes: In a small bowl, combine the egg and 2

tablespoons flour. Whisk well. Incorporate this mixture into the chilled

rice. With well-floured hands, form four large patties from the mixture.

In a large, heavy skillet, heat the olive oil over medium-high heat.

When the oil is very hot, add two or more of the rice cakes, depending

on the size of your skillet. Sear the cakes for about 3 to 4 minutes per

side, until the surface of each cake is golden. Reheat the sauce, and

spoon some of it onto each of four plates. Place a hot patty on each

plate, and serve.

Variation: If you can’t get Wehani rice, you can make the rice cakes

entirely from brown rice. You’l need to start with 1/2 cups uncooked

rice. Serves 4

 

 

 

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Per serving (excluding unknown items): 516 Calories; 33g Fat (55%

calories from fat); 18g Protein; 44g Carbohydrate; 181mg Cholesterol;

3632mg Sodium

 

 

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