Brown Rice and Goat Cheese Cakes

[Guest guest]

@@@@@

Brown Rice and Goat Cheese Cakes - 26 g carbohydrate; 3 g fiber

 

3/4 cup medium-grain brown rice

1 1/2 cups water

4 teaspoons extra-virgin olive oil, divided

6 medium shallots, chopped

2 medium carrots, shredded using the large holes of a box grater

1/2 cup toasted pecans (see Tip)

3 ounces goat cheese

1 large egg white

1/2 teaspoon dried thyme

1/2 teaspoon salt

1/2 teaspoon freshly ground pepper

 

 

 

1. Bring rice and water to a boil in a medium saucepan. Reduce heat to low,

cover, and simmer at the lowest bubble until the water is absorbed and the rice

is tender, 30 to 50 minutes (see Test Kitchen Note). Remove from the heat and

let stand, covered, for 10 minutes.

2. Meanwhile, heat 2 teaspoons oil in a large skillet over medium heat. Add

shallots; cook, stirring often, until soft, 2 to 3 minutes. Add carrots, reduce

the heat to low and cook, stirring often, until softened and the shallots are

lightly browned, about 4 minutes. Remove from the heat.

3. Preheat oven to 400°F.

4. Transfer the cooked vegetables and rice to a large food processor. Add

pecans, goat cheese, egg white, thyme, salt and pepper. Pulse until well blended

but still a little coarse. Scrape into a large bowl. With wet hands, form the

mixture into six 3-inch patties (about 1/2 cup each).

5. Heat the remaining 2 teaspoons oil in a large nonstick skillet over medium

heat. Add the patties and cook until well browned, 3 to 4 minutes per side.

Transfer to a baking sheet and bake until an instant-read thermometer inserted

into the middle registers at least 160°F, 10 to 15 minutes.

 

Makes 6 servings

ACTIVE TIME: 40 minutes

TOTAL TIME: 1 hour 10 minutes

EASE OF PREPARATION: Easy

 

Source: EatingWell magazine, March/April 2008

Formatted by Chupa Babi: 03.28.08

 

NUTRITION INFORMATION: Per serving: 250 calories; 14 g fat (3 g sat, 7 g mono);

7 mg cholesterol; 26 g carbohydrate; 7 g protein; 3 g fiber; 274 mg sodium; 250

mg potassium.

2 Carbohydrate Servings

Exchanges: 1 starch, 1 vegetable, 2 1/2 fat

 

TIP: Tip: Spread pecans on a baking sheet and bake at 350°F, stirring once,

until fragrant, 7 to 9 minutes.

 

Test Kitchen Note: Perfectly cooked rice is not simple. In fact, it’s

something that we struggle with occasionally in the Test Kitchen. To have the

most success cooking whole-grain rice, we recommend using a pan with a

tight-fitting lid, cooking on your coolest (or simmer) burner and making sure

the rice is simmering at the “lowest bubble.†While testing the recipes that

use less than 1 cup of dry rice, we found that the cooking time varied greatly

depending on what stove we used. Although whole-grain rice usually requires 50

minutes of cooking, we found smaller volumes of rice were sometimes done in as

little as 30 minutes (and burned at 50 minutes). So, when cooking a small batch

of rice, start checking it after 30 minutes to make sure it doesn’t burn.

 

MAKE AHEAD TIP: Cover and refrigerate for up to 3 days. Serve cold or reheat.

 

Medium-grain brown rice has a toothsome texture and nutty flavor that complement

creamy, earthy goat cheese in these elegant cakes. Serve over salad greens as a

main course.

 

-----

 

 

 

______________________________\

____

Like movies? Here's a limited-time offer: Blockbuster Total Access for one month

at no cost.

http://tc.deals./tc/blockbuster/text4.com