Brown Rice & Goat Cheese Cakes

By sunitagt

Calories 244
Fat 13 g
Saturated fat 3 g
Cholesterol 7 g
Carbohydrates 26 g
Dietary fiber 3 g
Protein 7 g
Sodium 274 g

Ingredients

• 3/4 cup medium-grain brown rice
• 1 1/2 cups water
• 4 teaspoons extra-virgin olive oil, divided
• 6 medium shallots, chopped
• 2 medium carrots, shredded using the large holes of a box grater
• 1/2 cup toasted pecans, (see Tip)
• 3 ounces goat cheese
• 1 large egg white
• 1/2 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground pepper

Preparation

Step 1

1. Cook rice with water in rice cooker, or on stovetop according to package.

2. Meanwhile, heat 2 teaspoons oil in a large skillet over medium heat. Add shallots; cook, stirring often, until soft, 2 to 3 minutes. Add carrots, reduce the heat to low and cook, stirring often, until softened and the shallots are lightly browned, about 4 minutes. Remove from the heat.

3. Preheat oven to 400°F.

4. Transfer the cooked vegetables and rice to a large food processor. Add pecans, goat cheese, egg white, thyme, salt and pepper. Pulse until well blended but still a little coarse. Scrape into a large bowl. With wet hands, form the mixture into six 3-inch patties (about 1/2 cup each).

5. Heat the remaining 2 teaspoons oil in a large nonstick skillet over medium heat. Add the patties and cook until well browned, 3 to 4 minutes per side. Transfer to a baking sheet and bake until an instant-read thermometer inserted into the middle registers at least 160°F, 10 to 15 minutes.