When I say “Rice Cake”, I am not talking about those strange Styrofoam-like rice cakes you eat when you are trying to diet. No, the quick and easy, crispy little vegetarian broccoli cheddar wild rice cakes I am talking about will blow your mind!
No, really they will.
I presented David with a few vegetarian options for Meatless Monday not long ago. He chose the recipe for rice cakes I had torn out of a Cooking Light Magazine. I modified the recipe a little and decided to use Wild Rice instead of brown rice. We both love wild rice and I found that it gave the cakes great texture and color. I also used 100% extra-sharp cheddar for extra flavor and of course calories, if you count them. #sorrynotsorry
These amazing little rice cakes are kind of like a mini cheesy broccoli and rice casseroles in a convenient bite-sized little cake. Besides the irresistible layer of melted cheese on top, spicy brown mustard provides a welcomed burst of flavor adding contrast and balance to the extra-sharp cheddar cheese and savory vegetables and rice.
The beauty of these amazing little rice cakes is that you can make them ahead of time and refrigerate or freeze until needed. They are the perfect a last-minute meal. But, trust me when I say you are going to want to increase servings because these broccoli cheddar wild rice cakes will go fast!
How To Make Broccoli Cheddar Wild Rice Cakes:
Prepare wild rice according to package instructions, set aside.
Preheat oven to 450 degrees F. Line a baking sheet with aluminum foil, brush with olive or spray with cooking spray.
In a large skillet over medium-high, melt butter until it begins to foam. Add the onions and garlic; sauté for about 4 minutes or until the onions are tender. Add the broccoli and stir through.
Pour in the stock and cook for about 3 to 5 minutes.
In a large mixing bowl, combine the broccoli mixture, wild rice, Panko, mustard, ½ cup cheese. Season with salt and pepper to taste. Stir in eggs.
Divide and shape broccoli mixture into 8 (2 ½-inch) patties. Arrange patties on prepared pan.
Bake in the preheated oven for 15 to 20 minutes. Remove the sheet pan; top with remaining ¼ cup cheese. Return the cakes to the oven; bake 3 to 5 more minutes, until cheese melts.
Allow the cakes to cool slightly. They may seem like they are stuck, but once they have cooled a bit they will release from the foil. Serve and garnish with green onions, if desired.
Eat the rice cakes as a meal by themselves or serve them as a side with a simple soup. They are wonderful and I promise, you will fall in love with them as much as we did!
Broccoli Cheddar Wild Rice Cakes
Ingredients
- extra-virgin olive oil or cooking spray for sheet pan
- 1 tablespoon unsalted butter
- ¾ cup yellow onion chopped
- 4 garlic cloves minced
- ¾ cup vegetable broth
- 12 ounces fresh broccoli florets cut into ½-inch pieces
- 1 cup pre-cooked wild rice
- ¼ cup Panko (Japanese breadcrumbs)
- 1 tablespoon spicy brown mustard
- Kosher salt and freshly cracked black pepper to taste
- ¾ extra-sharp cheddar cheese shredded (divided)
- 2 large eggs lightly beaten
- sliced green onions for serving (optional)
Instructions
- Prepare wild rice according to package instructions, set aside.
- Preheat oven to 450 degrees F. Line a baking sheet with aluminum foil, brush with olive or spray with cooking spray.
- In a large skillet over medium-high, melt butter until it begins to foam. Add the onions and garlic; sauté for about 4 minutes or until the onions are tender.
- Add the broccoli and stir through. Pour in the stock and cook for about 3 to 5 minutes.
- In a large mixing bowl, combine the broccoli mixture, wild rice
- Combine broccoli mixture, rice, Panko, mustard, ½ cup cheese. Season with salt and pepper to taste. Stir in eggs.
- Divide and shape broccoli mixture into 8 (2 ½-inch) patties. Arrange patties on prepared pan.
- Bake in the preheated oven for 15 minutes. Remove the sheet pan; top with remaining ¼ cup cheese. Return the cakes to the oven; bake 3 to 5 more minutes, until cheese melts.
- Allow the cakes to cool slightly. They may seem like they are stuck, but once they have cooled a bit they will release from the foil. Serve and garnish with green onions, if desired.
Dana @ IveGotCake says
ooooh I like this!!
This is something I can easily modify (no cheese for me) and pack it up for my lunches during the work week! Me likeee 😀
Hiiii Debbie!!
The Mountain Kitchen says
Hey girl! I’m so glad you are back and liking on something I’ve made. Yes, the cheese could be left out and you probably wouldn’t miss it since you don’t eat it daily anyway. I hope you enjoy!
ponderosamomentsblog says
These look awesome!!!’ Yummilish! Yummy yummy in my tummy!!!
The Mountain Kitchen says
Thanks! I want to do other flavors. They are so easy! Enjoy!
CakePants says
These look fantastic – I’d be happy to eat these on meatless Monday or any day of the week! I don’t have many recipes that use wild rice, but I do happen to have a bag in my pantry…looking forward to trying this!
The Mountain Kitchen says
Thanks Mara. I hope you enjoy them as much as we did. Have a good weekend!
Antonia says
These look awesome! I am sure he didn’t miss the meat at all. I have to give these a try. 😀
The Mountain Kitchen says
Thanks, Antonia. He did not miss the meat! I hope you enjoy them. Hope you have a good week!