Sun-Dried Tomato-Basil Rice Cakes Recipe

Name: Sun-Dried Tomato-Basil Rice Cakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups water; 1 cup uncooked jasmine or long-grain rice; 2 cups boiling water; 2 ounces sun-dried tomatoes, packed without oil (about 24); 4 cups diced peeled eggplant; 1/2 teaspoon salt, divided; 1/2 teaspoon dried Italian seasoning; 1/2 teaspoon olive oil; 1/2 cup finely chopped onion; 1 garlic clove, minced; 1/2 cup dry breadcrumbs; 1/4 cup chopped fresh basil; 1 tablespoon capers, chopped; 2 eggs, lightly beaten; 2 tablespoons olive oil, divided; Basil leaves (optional)

Servings: persons

2 cups water
1 cup uncooked jasmine or long-grain rice
2 cups boiling water
2 ounces sun-dried tomatoes, packed without oil (about 24)
4 cups diced peeled eggplant
1/2 teaspoon salt, divided
1/2 teaspoon dried Italian seasoning
1/2 teaspoon olive oil
1/2 cup finely chopped onion
1 garlic clove, minced
1/2 cup dry breadcrumbs
1/4 cup chopped fresh basil
1 tablespoon capers, chopped
2 eggs, lightly beaten
2 tablespoons olive oil, divided
Basil leaves (optional)

1
Bring 2 cups water to a boil in a medium saucepan. Add rice; cover, reduce heat, and simmer 25 minutes or until liquid is absorbed.
2
Combine 2 cups boiling water and tomatoes in a bowl; let stand 30 minutes or until softened. Drain tomatoes, reserving 1/4 cup liquid. Chop tomatoes; set aside.
3
Place eggplant on a foil-lined baking sheet, spreading evenly. Sprinkle 1/4 teaspoon salt and Italian seasoning over eggplant. Bake at 375u00b0 for 35 minutes or until tender.
4
Heat 1/2 teaspoon oil in a large nonstick skillet over medium-high heat. Add onion and garlic; saute 3 minutes.
5
Combine onion mixture, rice, tomatoes, reserved 1/4 cup liquid, eggplant, remaining 1/4 teaspoon salt, breadcrumbs, basil, capers, and eggs in a large bowl. Divide mixture into 16 equal portions, shaping each into a 3 1/2-inch cake.
6
Heat 1 1/2 teaspoons oil in skillet over medium-high heat. Add 4 cakes, and cook 6 minutes or until golden, turning cakes carefully after 3 minutes. Repeat procedure with remaining oil and cakes. Serve with Red Pepper Sauce, if desired, and garnish with basil leaves, if desired.

1530

kcal

Calories

134

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 cups water, 1 cup uncooked jasmine or long-grain rice, 2 cups boiling water, 2 ounces sun-dried tomatoes, packed without oil (about 24), and more.

Yes, Sun-Dried Tomato-Basil Rice Cakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Sun-Dried Tomato-Basil Rice Cakes

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