Rice Cakes with Mushroom-Walnut Sauce

Rice Cakes with Mushroom-Walnut SaucePhoto copyright © Michael Jensen, From Like Grandma Used to Make

Rice Cakes

  • 1⁄2 cup uncooked long-grain white rice
  • 1⁄4 cup finely chopped yellow onion
  • 1⁄4 cup finely chopped sweet green, red, or yellow pepper
  • 1⁄4 cup seasoned fine dry bread crumbs
  • 1 large egg, lightly beaten
  • 1⁄8 teaspoon ground red pepper (cayenne)
  • 2 tablespoons vegetable oil

Sauce

  • 1 tablespoon butter or margarine
  • 1 cup sliced fresh mushrooms
  • 1⁄4 cup finely sliced green onions with tops
  • 2 tablespoons all-purpose flour
  • 1⁄4 teaspoon salt
  • 1⁄8 teaspoon black pepper
  • 1 cup lower-sodium beef broth
  • 1⁄4 cup chopped walnuts, toasted

    How to make it  55 minutes, plus 1 hour chilling


  • 1

    To prepare the rice cakes, in a medium-size saucepan, cook the rice according to the package directions, omitting the butter. While the rice is still warm, stir in the onion, green pepper, bread crumbs, egg, and ground red pepper. Using about 1⁄2 cup for each patty, shape mixture into 4 patties, each about 3⁄4 inch thick. Cover; refrigerate 1 hour.



  • 2

    In a 12-inch nonstick skillet, heat oil over moderate heat. Cook patties in hot oil for 3 minutes. Using a wide spatula, carefully turn patties. Cook for 3 minutes more or until patties are golden. Transfer patties to a serving platter and keep warm.



  • 3

    Meanwhile, to prepare the sauce, in a medium-size  saucepan, melt the butter over moderate heat. Add mushrooms and green onions; cook for 3 minutes. Stir in flour, salt, and black pepper. Cook for 1 minute. Stir in the beef broth. Cook, stirring constantly, for 5 minutes or until thickened. Stir in walnuts. Serve sauce over patties. Makes 4 side-dish or 2 main-dish servings.

  • Nutritional Information(per serving)

    • Calories: 301
    • Fat: 16g
    • Saturated Fat: 3g
    • Cholesterol: 61mg
    • Sodium: 649mg
    • Carbs: 32g
    • Protein: 7g
    • Fiber: 2g

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