Recipe
Spinach Rice cakes
These savoury bites are a perfect vegetarian meal or serve them as an appetizer.
Ingredients
- 2 tsp Oil
- 0.5 cup Onion, chopped
- 2 clove Garlic
- 1 box Frozen Leaf Spinach
- 2.25 cup Water
- 1 cup Rice
- 0.5 cup Parmesan, grated
- 0.25 tsp Pepper
- 1 Large Egg
- 2 oz Part-Skim Mozzarella
- 2 cup Marinara Sauce
Method
- Heat oil in large nonstick skillet over high heat. Sauté onion and garlic for 2 minutes. Add spinach and water; bring to boiling.
- Stir in rice; cover and simmer for 20 minutes until water is absorbed. Heat oven to 350ºF. Line a large baking sheet with nonstick foil.
- Transfer rice to bowl; stir in Parmesan and pepper. Mix in egg. For each cake, scoop and flatten 1/4 cup rice mixture onto baking sheet.
- Bake 20 minutes until firm. Sprinkle tops with mozzarella; return to oven 1 minute to melt. Serve with warmed marinara.
Ingredients
- Oil
- Onion
- Garlic
- Frozen Leaf Spinach
- Water
- Rice
- Parmesan
- Pepper
- Large Egg
- Part-Skim Mozzarella
- Marinara Sauce
Method
- Heat oil in large nonstick skillet over high heat. Sauté onion and garlic for 2 minutes. Add spinach and water; bring to boiling.
- Stir in rice; cover and simmer for 20 minutes until water is absorbed. Heat oven to 350ºF. Line a large baking sheet with nonstick foil.
- Transfer rice to bowl; stir in Parmesan and pepper. Mix in egg. For each cake, scoop and flatten 1/4 cup rice mixture onto baking sheet.
- Bake 20 minutes until firm. Sprinkle tops with mozzarella; return to oven 1 minute to melt. Serve with warmed marinara.