CALIFORNIA GROWN
Ah, rice cakes. If the mere mention of them conjures images of bland, crunchy diet snacks, it’s time to think again! We’re flipping the script on rice cakes with a wild, flavorful twist that will make you rethink everything you thought you knew. Say hello to our Veggie Loaded Wild Rice Cakes with Sweet Corn Tomato Relish, a dish that’s as exciting as it is delicious. Crispy, golden-brown patties with nutty California wild rice and vibrant veggies are topped with a relish that’s sweet, tangy, and utterly addictive. Intrigued? You should be!
Broccoli is the unsung hero in this wild rice cake recipe. It sneaks in flavor, texture, and nutrition in multiple forms, turning a simple dish into something extraordinary. Here’s how broccoli plays its role in these delicious wild rice cakes, making them a must-try for any veggie lover.
Broccoli stems are often overlooked, but in this recipe, they shine. Here’s how we transform them into a creamy, flavorful puree: – Prepare the Stems: Start by thoroughly rinsing the broccoli stems to remove any dirt. Dice them into small, manageable pieces so they cook evenly. – Add Garlic for Depth: Roughly chop five cloves of garlic and add them to the mix. The garlic brings a wonderful aroma and depth of flavor that complements the broccoli perfectly. – Simmer to Tenderness: In a medium-sized pot, combine the diced broccoli stems, garlic, and a cup of vegetable stock. Bring the mixture to a boil over medium-high heat, then reduce the heat to medium-low. Let it simmer for about 10 minutes or until the broccoli stems are tender, and the garlic is soft.
– Blend to Perfection: Carefully transfer the cooked broccoli, garlic, and any remaining vegetable stock to a blender or food processor. Add a teaspoon of salt for seasoning. Blend on high until the mixture is smooth and creamy. If the puree is too thick, add a little more vegetable stock to reach your desired consistency.
– Chill the Puree: Transfer the puree to a container and place it in the refrigerator to cool completely. This step allows the flavors to meld and ensures the puree will blend seamlessly into the rice cake batter.
The end result is a plate of golden-brown wild rice cakes, where broccoli is not just a supporting player but a star. The combination of puree and florets brings out the best in this vegetable, turning a humble ingredient into a gourmet delight. Serve these cakes hot, topped with a vibrant sweet corn tomato relish, and watch as they disappear from the plate in no time.
What’s a fantastic wild rice cake without the perfect topping? Enter the sweet corn tomato relish—a fresh, tangy, and slightly sweet concoction that perfectly complements the savory richness of the rice cakes.
Answers to All of Your Questions About Rice Cakes: Can I make rice cakes ahead of time? Absolutely! You can prepare the patties and store them in the fridge for up to two days before cooking. Just fry them up when you’re ready to eat. Can I freeze wild rice cakes? Yes, cooked rice cakes can be frozen. Just make sure to layer parchment paper between each cake to prevent sticking. Reheat in an oven or skillet until warm. What other toppings can I use? Feel free to get creative with your toppings! Try a yogurt sauce, avocado salsa, or even a spicy sriracha mayo.
First things first: why wild rice? Wild rice isn’t just your average grain. Native to North America, this nutty, chewy grain has been a staple in indigenous diets for centuries, and for a good reason. Packed with protein, fiber, and essential nutrients, wild rice offers a hearty bite and a complex flavor that pairs perfectly with the sweet and savory ingredients in this recipe.
To help consumers recognize California's role in food production and to connect them with the farmers, ranchers, and farmworkers that grow over 400 specialty crops in the Golden State. And since California produces over 50% of the nation's produce, we have lots of stories to tell.