Brown Rice Cakes
Cook rice with water in counter top pressure cooker for 45 minutes. Release pressure, drain and cool.
1/4 cup brown rice
2 cups water
Saute garlic and shallots in buttery spread 3 minutes.
2 teaspoon minced garlic
2 tablespoon shallots, minced
1 tablespoon Earth Balance Buttery Spread
Add broccoli and saute 2 more minutes. Remove from heat.
1/3 cup broccoli flowers, chopped fine
In a bowl, beat egg. Add seasoning, vegetable base and wheat germ. Stir in cooled rice and broccoli-vegetable mix.
1 egg, beaten
1/2 teaspoon Mrs. Dash
1 tablespoon wheat germ
1/4 teaspoon vegetable base
1/3 cup shredded aged cheddar cheese
Heat a 10 inch skillet greased with olive oil spray. Portion rice mixture using 1/4 cup scoops into skillet. Flatten and brown 2 minutes on each side. Remove from pan and serve.
Makes 4 (1/4 cup) patties.
Aged cheese is a good source of probiotic bacteria.
For gluten free cakes, use oat bran or flax seed meal instead of wheat germ.