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Cranberry, Basil Wild & Brown Rice Cake Details: Prep Time : 15 Minutes Cook Time:  20 Minutes Ready Time :  80 Minutes SERVINGS: 6 servings Ingredients 8 cups (or more) canned vegetable broth 3 tablespoons extra-virgin olive oil 2 cup chopped onion 12 garlic cloves, minced 1 1/3 cups short-grain brown rice 1 1/3 cup wild rice ¾  cup dry white wine 1 cup coarsely grated low-fat mozzarella cheese ½  cup plain dry breadcrumbs ½  cup grated Parmesan cheese 1 cup pesto 1 cup Dried Cranberry Directions: 1. Bring 8 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. 3. Add garlic; stir 1 minute. Add brown rice and wild rice; stir 1 minute. 4. 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. 5. Add 2 cups warm broth; bring to boil. Reduce heat to medium-low; cover and simmer 15 minutes, stirring often. 6. Add 2 more 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. 7. Stir in mozzarella; season with pepper.  Add in the pesto and the dried cranberry. Cool to room temperature. 8. Mix breadcrumbs and Parmesan in pie dish. Line baking sheet with plastic wrap. Using moistened hands, divide rice mixture into 24 equal portions; press each portion into 1-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.)
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