Mushroom Rice Cakes

Posted on March 11, 2009. Filed under: side dish |

I had about 1 1/2 cups of leftover brown rice from dinner the night before. And since my favorite thing to do with leftover rice is to make rice cakes, I decided to be creative and add some fun ingredients. Mushrooms and romano cheese.
1 1/2 c. leftover brown rice (it had some olive oil, salt and parsley in it)
1 egg
1/4 c. grated romano cheese
1/4 c. mushrooms diced
olive oil, salt, pepper
non-stick spray

Saute the mushrooms in a pan with some olive oil, salt and pepper. Just until the mushrooms are tender. Remove them and allow them to cool slightly.

Mix the rice, egg, romano cheese, and cooled mushrooms in a medium bowl. Mix until the eggs are well incorporated.

Preheat a skillet with non stick spray. Place mounds of rice into the skillet to look like a thick pancake. This will make about 6 small rice cakes. Cook them on 1 side for about 7 minutes, or until it is golden brown. Then flip and cook for another 7 minutes. *They are a little fragile when flipping.

Serve immediately with a garnish of parsley and Parmesan cheese.

I served this with steak, broccoli and nine grain toasted bread. Jon loved it all!

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