RICE CAKES WITH VEGETABLES

 

 

These delicate rice cakes are simply delicious! This is a wonderful vegetarian recipe! Of course, you can serve them with chicken, lamb, pork, fish or seafood! Enjoy it your way! The flavors are incredible!

 

Preparation: 1 hour; cooking time: 20 minutes

Serving 4

 

1 1/3 cup Jasmine rice

1 small red pepper, minced

1 small yellow pepper, minced

2 leeks, 1 sliced thin, the other cut along the length to create thin strips

3 garlic cloves, minced

1 bunch flat parsley, chopped

8 tbsp. olive oil

Salt and Cayenne pepper

 

Heat 3 tbsp. olive oil on high heat in a large skillet. Add the peppers, the sliced leek, garlic and half of the chopped parsley. Cook 3 minutes, stirring. Add the rice and combine. Cook 2 minutes. Add some water to cover the rice and vegetables by 1 ½ inches. Bring the water to a boil. Season with salt and a pinch of Cayenne pepper. Cover and turn the heat off. Let the rice cook over the warm electric burner.

When the rice is cooked, let cool down.

Heat 2 tbsp. olive oil in a medium frying pan on high heat. Add the leek (cut lengthwise in very thin strips) and fry 5 minutes or until golden brown, stirring often.

Heat 3 tbsp. olive oil on high heat. Place 4 round cookie cutters in the pan and fill them up with the rice, pressing with a fork to shape. Add the other half of the chopped parsley and cook the rice cakes 5 minutes on each side or until golden. Repeat the operation for 4 other cakes.

Serve each cake over the fried leek.

 

Bon Appetit!