It has been months since I have posted a recipe using broccoli. That is astonishing to me is because we love broccoli and eat it pretty much weekly! The reason I haven’t posted a broccoli recipe in quite a while lies in the making. We eat broccoli often, especially in the winter, but it is just sooo good steamed with a bit of salt, pepper, & Parmesan cheese on it, that I forget to search for new ways to make it and blog about it. I am rectifying that oversight on my part today!
This recipe combines broccoli with brown rice and cheddar cheese. Loaded with flavor from the sauteed onion & garlic and the mustard, along with the cheese, these side dish patties are also part of a healthy eating plan due to the broccoli & brown rice. I love when nutritious options are also delicious!
Broccoli, Cheddar, & Brown Rice Cakes
Broccoli, Cheddar, & Brown Rice Cakes (adapted from cookinglight.com) Yield: 2 cakes, Serves: 4
Ingredients:
- 1 tablespoon unsalted butter
- 3/4 cup chopped yellow onion
- 4 garlic cloves, chopped
- 3/4 cup vegetable stock
- 12 ounces fresh broccoli florets, cut into 1/2-inch pieces
- 2 cups cooked brown rice
- 1/4 cup breadcrumbs
- 1 tablespoon grainy mustard
- 1/2 teaspoon black pepper
- 1/4 teaspoon kosher salt
- 3 ounces (about 3/4 cup) shredded sharp cheddar cheese, divided
- 2 large eggs, lightly beaten
- sliced green onions, for garnish
Cook the rice according to the package directions.
Instructions:
Preheat the oven to 450°F. Coat a baking sheet with cooking spray or use a Silpat mat.
Mise en Place!
Melt the butter in a large skillet over medium-high heat. Add the onion and garlic to the pan and sauté them for 4 minutes. Add the stock and broccoli to the pan. Bring it to a boil and cook for 3 minutes.
Cook the broccoli.
Combine the broccoli mixture, cooked rice, breadcrumbs, mustard, pepper, salt, and 1/2 cup of the cheese in a large bowl. Stir in the eggs.
Combine the broccoli mixture with the rice, cheese, eggs, seasonings, and bread crumbs.
Mix it well.
Divide the mixture and shape it into 8 (2 1/2-inch) patties. Arrange the patties on the prepared baking sheet and coat the patties with cooking spray. Bake at 450°F for 15 minutes.
Shape the mixture into patties & bake.
Top the patties with remaining 1/4 cup of cheese, and continue to bake them for 4 more minutes, until the cheese melts.
Add the remaining cheddar cheese and continue to bake the patties.
Garnish the patties with green onions, if desired and serve.
A great side & vegetable dish!
A healthy choice done right! ~Linda
Broccoli, Cheddar, & Brown Rice Cakes (adapted from cookinglight.com) Yield: 2 cakes, Serves: 4
Ingredients:
- 1 tablespoon unsalted butter
- 3/4 cup chopped yellow onion
- 4 garlic cloves, chopped
- 3/4 cup vegetable stock
- 12 ounces fresh broccoli florets, cut into 1/2-inch pieces
- 2 cups cooked brown rice
- 1/4 cup breadcrumbs
- 1 tablespoon grainy mustard
- 1/2 teaspoon black pepper
- 1/4 teaspoon kosher salt
- 3 ounces (about 3/4 cup) shredded sharp cheddar cheese, divided
- 2 large eggs, lightly beaten
- sliced green onions, for garnish
Instructions:
Preheat the oven to 450°F. Coat a baking sheet with cooking spray or use a Silpat mat.
Melt the butter in a large skillet over medium-high heat. Add the onion and garlic to the pan and sauté them for 4 minutes. Add the stock and broccoli to the pan. Bring it to a boil and cook for 3 minutes.
Combine the broccoli mixture, cooked rice, breadcrumbs, mustard, pepper, salt, and 1/2 cup of the cheese in a large bowl. Stir in the eggs. Divide the mixture and shape it into 8 (2 1/2-inch) patties. Arrange the patties on the prepared baking sheet and coat the patties with cooking spray. Bake at 450°F for 15 minutes. Top the patties with remaining 1/4 cup of cheese, and continue to bake them for 4 more minutes, until the cheese melts. Garnish the patties with green onions, if desired and serve.