Wild Rice and Brown Rice Cakes with Roasted Vegetab

Name: Wild Rice and Brown Rice Cakes with Roasted Vegetable Ragu
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 cups (or more) canned vegetable broth; 3 tablespoons extra-virgin olive oil; 1 cup chopped onion; 4 garlic cloves, minced; 1 1/3 cups short-grain brown rice; 1/3 cup wild rice; 1/2 cup dry white wine; 1/2 cup coarsely grated low-fat mozzarella cheese; 1/3 cup plain dry breadcrumbs; 1/4 cup grated Parmesan cheese; Roasted Vegetable Ragu

Servings: persons

6 cups (or more) canned vegetable broth
3 tablespoons extra-virgin olive oil
1 cup chopped onion
4 garlic cloves, minced
1 1/3 cups short-grain brown rice
1/3 cup wild rice
1/2 cup dry white wine
1/2 cup coarsely grated low-fat mozzarella cheese
1/3 cup plain dry breadcrumbs
1/4 cup grated Parmesan cheese
Roasted Vegetable Ragu

1
Bring 6 cups broth to boil in large saucepan.
2
Remove from heat; cover.
3
Heat 1 tablespoon oil in heavy large saucepan over medium heat.
4
Add onion; saute until tender, about 12 minutes.
5
Add garlic; stir 1 minute.
6
Add brown rice and wild rice; stir 1 minute.
7
Add wine; cook until absorbed, about 2 minutes.
8
Stir in 2 cups warm broth; bring to boil.
9
Reduce heat to medium-low; cover and simmer 15 minutes.
10
Add 2 cups warm broth; bring to boil.
11
Reduce heat to medium-low; cover and simmer 15 minutes, stirring often.
12
Add 2 cups warm broth; bring to boil.
13
Reduce heat; cover and simmer until rice is almost tender, stirring occasionally, about 20 minutes.
14
Uncover; simmer until rice is tender and broth is absorbed, stirring often and adding broth by 1/4 cupfuls if rice is not tender, about 10 minutes longer.
15
Stir in mozzarella; season with pepper.
16
Cool to room temperature.
17
Mix breadcrumbs and Parmesan in pie dish.
18
Line baking sheet with plastic wrap.
19
Using moistened hands, divide rice mixture into 6 equal portions; press each portion into 31/2-inch-diameter patty.
20
Carefully turn each in breadcrumb mixture, coating both sides.
21
Place on prepared baking sheet.
22
Cover; chill at least 4 hours.
23
(Can be made 1 day ahead.
24
Keep chilled.)
25
Heat 1 tablespoon oil in large nonstick skillet over medium heat.
26
Add 3 rice cakes to skillet; cook until heated through, about 4 minutes per side.
27
Repeat with remaining 1 tablespoon oil and rice cakes.
28
Transfer rice cakes to plates.
29
Spoon Roasted Vegetable Ragu alongside.

668

kcal

Calories

Fat

109

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 11 ingredients. The key ingredients include: 6 cups (or more) canned vegetable broth, 3 tablespoons extra-virgin olive oil, 1 cup chopped onion, 4 garlic cloves, minced, and more.

Yes, Wild Rice and Brown Rice Cakes with Roasted Vegetable Ragu 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.

That's it — enjoy your meal!

Wild Rice and Brown Rice Cakes with Roasted Vegetable Ragu

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions