Ingredients Jump to Instructions ↓

  1. 6 cups (or more) canned vegetable broth

  2. 3 tablespoons extra-virgin olive oil

  3. 1 cup chopped onion

  4. 4 garlic cloves, minced

  5. 1 1/3 cups short-grain brown rice

  6. 1/3 cup wild rice

  7. 1/2 cup dry white wine

  8. 1/2 cup coarsely grated low-fat mozzarella cheese

  9. 1/3 cup plain dry breadcrumbs

  10. 1/4 cup grated Parmesan cheese

  11. Roasted Vegetable Ragù

Instructions Jump to Ingredients ↑

  1. Bring 6 cups broth to boil in large saucepan. Remove from heat; cover.

  2. Heat 1 tablespoon oil in heavy large saucepan over medium heat. Add onion; sauté until tender, about 12 minutes. Add garlic; stir 1 minute. Add brown rice and wild rice; stir 1 minute. Add wine; cook until absorbed, about 2 minutes. Stir in 2 cups warm broth; bring to boil. Reduce heat to medium-low; cover and simmer 15 minutes. Add 2 cups warm broth; bring to boil. Reduce heat to medium-low; cover and simmer 15 minutes, stirring often. Add 2 cups warm broth; bring to boil. Reduce heat; cover and simmer until rice is almost tender, stirring occasionally, about 20 minutes. Uncover; simmer until rice is tender and broth is absorbed, stirring often and adding broth by 1/4 cupfuls if rice is not tender, about 10 minutes longer. Stir in mozzarella; season with pepper. Cool to room temperature.

  3. Mix breadcrumbs and Parmesan in pie dish. Line baking sheet with plastic wrap. Using moistened hands, divide rice mixture into 6 equal portions; press each portion into 31/2-inch-diameter patty. Carefully turn each in breadcrumb mixture, coating both sides. Place on prepared baking sheet. Cover; chill at least 4 hours. (Can be made 1 day ahead. Keep chilled.)

  4. Heat 1 tablespoon oil in large nonstick skillet over medium heat. Add 3 rice cakes to skillet; cook until heated through, about 4 minutes per side. Repeat with remaining 1 tablespoon oil and rice cakes.

  5. Transfer rice cakes to plates. Spoon Roasted Vegetable Ragù alongside.


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