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lazy vegetarians are everywhere. this is a collection of easy recipes and tips for dining out for vegetarians with little time or effort.

Monday, July 19, 2010

Brown rice patties

A little while back, a reader wrote in and asked for a recipe that made good use of brown rice, since it has more flavor and more nutrients than plain old white rice.

I was first shocked that anyone was reading my ramblings, but then tried to find a dish that really made use of brown rice in a way that was more substantial than just a base for which to serve a stir-fry over.

Grabbing some extra veggies and mixing in a couple of cups of cooked rice, I made these rice patties that can be great as a side dish for any meal, or made smaller, can be just a snack on their own.

The first step is to saute the veggies, about a half an onion and half a bell pepper make a nice base, but you can use pretty much anything you want.

Mash up about 2 cups of cooked brown rice in a large bowl using the back of a wooden spoon. Don’t obliterate it, just make it kind of chunky so you will be able to form it into patties.

This is a good way to make use of extra rice if you have the habit that I do of cooking way too much rice every time I make rice with dinner.

In a separate bowl, mix together the tomato sauce, vegetable broth, and spices.

Mix this liquid mixture into the mashed rice and make sure it is all mixed through.

Add in the bread crumbs, half of a cup first, then judge by the consistency whether or not you need the rest.

The mixture should be solid enough to form into shapes, but not crumble as you form them.

Heat up enough oil to coat the bottom of a frying pan.

Form the patties depending on what purpose you want to use them for. A side dish with eggs for breakfast or some faux chicken strips for lunch or dinner will work best if the patties are about four inches around and about 3/4 of an inch thick.

For a snack, go for more bite-sized pieces.

Place the freshly made patties into the oil and cook them until they start to brown, then flip them and brown the other side.

Serve soon after cooking so they are still crunchy.

Ingredients:

2 cups cooked brown rice
1/2 cup vegetable broth
1/2 cup tomato sauce
1/2 bell pepper diced
1/2 onion diced
1/2 to 1 cup of bread crumbs
1/2 tsp chili powder
1/2 tsp garlic powder
salt and pepper to taste

The Lazy Herbivore is a weekly vegetarian recipe column designed for vegetarians with little time on their hands, or little effort to put into cooking.

To ask questions, suggest recipes, talk about vegetarian stuff, or just belittle his writing abilities, email John at jberry@timesherald.com or call 610.272.2500 x204.

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