New Orleans Style Rice Patties

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* Exported from MasterCook *

 

New Orleans Style Rice Patties

 

Recipe By : BH & G Low-Fat & Luscious Vegetarian, page 112

Serving Size : 4 Preparation Time :0:00

Categories : Beans And Legumes Main Dishes, Vegetarian

Rice Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/2 cup regular brown rice

Nonstick spray coating

2 beaten egg whites

OR 1/4 cup refrigerated or frozen egg -- thawed

product

4 thinly sliced green onions -- (1/2 cup)

1/4 cup finely chopped walnuts

1/4 cup fine dry bread crumbs

1/2 teaspoon dried thyme -- crushed

1/4 teaspoon dried savory or basil -- crushed

1/8 teaspoon salt

1/8 teaspoon ground red pepper

1/4 cup chopped green sweet pepper

15 1/2 ounces canned reduced-sodium red kidney beans -- rinsed

and drained

8 ounces canned low-sodium tomato sauce

1/2 cup water

1 teaspoon chili powder -- up to 2

1/8 teaspoon salt

1/2 cup shredded reduced-fat cheddar cheese -- (2 ounces)

 

Reminiscent of Louisiana red beans and rice, these nutty rice patties and

their colorful chili-like sauce team up to make a spunky down-home supper.

 

Cook the brown rice according to package directions, except omit any

salt. Cool the rice for 30 minutes.

 

Spray a large baking sheet with nonstick coating. In a medium mixing bowl

combine the cooled brown rice, the egg whites or egg product, green onions,

walnuts, bread crumbs, thyme, savory or basil, the 1/8 teaspoon salt, and

the ground red pepper. With wet hands, shape mixture into 8 equal patties,

about 1/2-inch thick. Place patties on the prepared baking sheet. Bake in

a 400F oven for 9 to 10 minutes or until patties are heated through.

 

Meanwhile, spray an unheated medium saucepan with nonstick

coating. Preheat over medium-high heat. Add sweet pepper; cook and stir

until pepper is tender. Stir in the drained beans, tomato sauce, water,

chili powder, and the remaining 1/8 teaspoon salt. Bring to boiling;

reduce heat. Simmer, uncovered, for 3 minutes. Mash the beans slightly.

 

Spoon the bean mixture over the rice patties. Sprinkle with the shredded

cheddar cheese. Makes 4 main-dish servings.

 

Cooking time: 45 minutes. Cooling time (rice): 30 minutes. Baking time: 9

minutes.

 

Per serving: 319 Calories; 9 G Total fat; 2 G Saturated fat; 10 MG

Cholesterol; 478 MG Sodium; 48 G Carbohydrate; 7 G Fiber; 17 G

Protein. Exchanges: 2 1/2 starch, 1 vegetable, 1 Medium-Fat meat, 1/2 fat.

 

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