Over the years I've collected several recipes for rice cakes. I've even created a few of my own. I generally serve them as a side dish when plain grilled chicken or meat is on the menu, though I've been known to make them as entree for myself when I'm alone for dinner. They are easy to prepare, and these simple frittata-like squares are a great way to use leftover rice that might otherwise be trashed and wasted. I especially like this recipe because it's a good way to get spinach into folks, large or small, whose lips lock when they see spinach on the table. This recipe is unique because the rice cakes actually cook in a microwave oven. It takes about 20 minutes to assemble these and you can have them on the table in 30 minutes. The recipe can be doubled, and if, for any reason, you are uneasy about cooking in a microwave, the squares can be baked in a conventional oven. One caution! Cook these just until they are firm. They dry out quickly when overcooked and you'll be unhappy with them if that happens. The rice squares are not gourmet fare but they help make a lovely family meal special. Here's the recipe.
Savory Spinach and Rice Cakes...from the kitchen of One Perfect Bite
Ingredients:
1 tablespoon butter
1/3 cup finely chopped onion
2 large eggs
1/3 cup milk
1/2 teaspoon Worcestershire sauce
1/2 teaspoon salt
1/4 teaspoon dried rosemary, crushed
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1 cup cooked long grain rice
1/2 cup grated Parmesan cheese
1/4 cup Cheddar cheese
Directions:
1) Spray an 8 x 4-inch microwave dish with cooking spray.
2) Melt butter in a small skillet set over medium heat. Add onions and saute until soft, about3 to 5 minutes.
3) Place eggs, milk, Worcestershire sauce, salt and rosemary in a large bowl. Whisk to combine.
Stir in spinach, rice, sauteed onions and Parmesan cheese. Transfer to prepared microwave dish.
4) Microwave, uncovered, on high for 6-8 minutes. Sprinkle with Cheddar cheese; microwave 1-2 minutes longer or until firm and a thermometer reads 160 degrees F. Cover and let stand for 5 minutes before cutting. Yield: 4 servings.
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Angela's Strawberry Spinach Salad - My Kitchen Addictions
Spinach Dip - A Bitchin' Kitchen
Spinach Cheese Pinwheels - Sydney's Kitchen
Spinach Pesto - Zesty Palette
Spinach Sauteed with Roasted Garlic - Cooking with Michele
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