Roasted Rice Cakes

Super Easy; Serves 6-8

 Roasted Rice Cakes

Roasted Rice Cakes

2/3 c cooked rice

1 c Italian cheese, shredded

8 oz. cremini mushrooms, sliced

1/3 c chives, snipped

1 bell pepper, roasted and diced

grapeseed oil

sea salt



Preheat oven to 400 degrees Fahrenheit.

Set a small skillet over medium-high heat. Add 2 tablespoons grapeseed oil and mushrooms. Sprinkle with sea salt. Cover with a lid and cook 4 to 6 minutes. At the half point, stir mushrooms. Return the lid, allowing the mushrooms to continue cooking.

Remove mushrooms from skillet and transfer to a plate to cool.

Combine rice, beaten eggs, cheese, bell pepper, chives and mushrooms.

Lightly coat muffin pan cavities with oil. Place pan in the oven for 3 to 5 minutes. Remove and fill with mixture. Return to oven and bake 15 minutes. If extra browning is desired, turn oven to broiler setting and cook an additional 3 to 5 minutes.

Remove from the oven and enjoy.

Old-school Translations

c=cup; T=tablespoon; t=teaspoon

Easy Solutions

Roasted or even sun dried tomatoes are also delicious. To transform the rice cakes into an entree, just add your favorite cooked protein addition. When the weather gets cooler, skip the tomatoes and add broccoli and cheddar cheese for a more hearty dish.

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Remember, if you want the same results, follow the recipe and use the products mentioned.

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*This recipe originally aired Monday, April 23, 2018 on WISH-TV.