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Veggie Loaded Wild Rice Cakes + Sweet Corn Tomato Relish
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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’s Role in Creating the Perfect Wild Rice Cakes
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 for the Puree
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.
Broccoli Florets for Texture and Flavor
While the puree brings a smooth texture and subtle flavor, the broccoli florets add a delightful crunch and vibrant color to the rice cakes.
- Chop the Florets: Chop the broccoli florets into small pieces. This ensures they cook quickly and distribute evenly throughout the rice cake mixture.
- Blanch or Steam: Lightly blanch or steam the chopped florets until they’re just tender but still bright green. This step enhances the color and flavor, making the florets a standout component in the rice cakes.
- Incorporate into the Mixture: The chopped florets are mixed directly into the batter, adding not only texture but little pockets of flavor that pop with every bite.
Combining Broccoli Puree and Florets in the Batter
Once you have your broccoli components ready, it’s time to bring everything together to create the perfect bite:
- Mix the Ingredients: In a large mixing bowl, combine the prepared broccoli florets, cooked wild rice, diced red onion, and a generous scoop of your cooled broccoli puree. Add lemon zest for a hint of citrus brightness.
- Dry Ingredients: Sprinkle in the salt, baking powder, and all-purpose flour. Mix until these dry ingredients are fully incorporated into the wet mixture.
- Add the Eggs: Crack the eggs into the bowl and mix until the batter is smooth and well combined. The eggs help bind the ingredients together, giving the wild rice cakes their signature structure.
- Adjust Consistency: If the batter seems too runny, add more flour, a tablespoon at a time, until you achieve a thick and tacky consistency. This ensures the cakes will hold their shape during cooking.
Cooking the Wild Rice Cakes
With the broccoli-infused batter ready, it’s time to fry up these delightful wild rice cakes:
- Heat the Oil: Pour enough cooking oil into a large skillet to cover the bottom about ¼ inch deep. Heat the oil over medium-high heat until it shimmers, indicating it’s hot enough for frying.
- Form the Patties: Use a scoop or spoon to drop about 2-ounce portions of the batter into the hot oil. Use the back of the spoon to press down the batter and form patties, ensuring even cooking.
- Golden Brown Perfection: Cook the patties for about 3-4 minutes on each side or until they’re golden brown and cooked through. The outside should be crispy, while the inside remains tender and flavorful.
- Drain Excess Oil: Once cooked, remove the patties from the skillet and place them on a plate lined with paper towels to drain any excess oil. This keeps the cakes crispy and delicious.
The Finished Dish
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.
The Sweet Corn Tomato Relish: A Match Made in Heaven
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.
Why Wild Rice Deserves the Spotlight at Your Dinner Table
The Story Behind Wild Rice
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.
Health Benefits of Wild Rice
Besides being a taste sensation, wild rice is a nutritional powerhouse. Here are a few reasons why it’s worth incorporating into your diet:
- Rich in Antioxidants: Wild rice is loaded with antioxidants that can help combat oxidative stress and keep your body feeling its best.
- High in Protein: With more protein than regular rice, it’s perfect for vegetarians and anyone looking to boost their protein intake.
- Gluten-Free: Wild rice is naturally gluten-free, making it an excellent option for those with gluten sensitivities or celiac disease.
- Low in Calories: Despite its rich taste, wild rice is low in calories, making it a great choice for healthy eating.
Dive into Deliciousness
Perfect for brunch, lunch, or dinner, these cakes are a testament to how versatile and delicious rice cakes can truly be. Whether you’re making them for yourself or sharing with friends and family, they’re sure to impress and satisfy.
Ready to Mix Up More Classics with Us? Check Out this California Grown Spotify Playlist:
So, there you have it—a Veggie Loaded Wild Rice Cake that’s sure to impress. Don’t forget to share your wild rice cake creations on social media using #CAGROWN. Craving more CA GROWN goodness? Follow us on Pinterest for fresh and fabulous recipe inspiration!
Veggie Loaded Wild Rice Cakes
Ingredients
For the broccoli puree:
- 2 cups broccoli stems, diced
- 5 cloves garlic
- 1 cup vegetable stock
- 1 teaspoon salt
For the patties:
- 1 ½ cup broccoli florets, chopped small
- 1 cup cooked wild rice, prepared in vegetable stock
- ¼ cup red onion, diced
- ¾ cup broccoli puree
- zest of ½ lemon
- 1 teaspoon baking powder
- 1 cup all purpose flour
- 1 teaspoons salt
- 2 eggs
For the relish:
- 1 cup sweet corn kernels, about 2 ears
- 1 cup tomato, seeded and diced small
- ¼ red onion, diced small
- 2 tablespoons cilantro, minced
- 1 ½ teaspoon lime juice
- 1 teaspoon apple cider vinegar
- 1 teaspoon olive oil
- salt to taste
Instructions
To make the broccoli puree:
- Rinse the broccoli stems thoroughly and dice them into small pieces. Roughly chop the garlic cloves.
- In a medium-sized pot, combine the diced broccoli stems, garlic cloves, and vegetable stock. Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to medium-low and simmer for about 10 minutes, or until the broccoli stems are tender and the garlic is soft.
- Carefully transfer the cooked broccoli, garlic, and any remaining vegetable stock into a blender or food processor. Add the teaspoon of salt.
- Blend the mixture on high until smooth and creamy. If the puree is too thick, you can add a little more vegetable stock to reach your desired consistency.
- Transfer the puree to a container and place in the refrigerator to allow it to completely cool.
- This makes a little more puree than necessary for the patties.
To make the patties:
- In a large mixing bowl, combine the chopped broccoli florets, cooked wild rice, diced red onion, broccoli puree, and lemon zest. Mix well to evenly distribute the ingredients.
- Sprinkle the salt, baking powder, and all-purpose flour over the mixture. Mix again until the dry ingredients are fully incorporated into the wet mixture.
- Crack the eggs into the bowl and mix until the batter is smooth and all ingredients are well combined. If the batter is still runny, add a little more flour, a tablespoon at a time, until a thick and tacky consistency is reached.
- Pour enough cooking oil into a large skillet to cover the bottom, about ¼ inch deep. Heat the oil over medium-high heat until it shimmers.
- Once the oil is hot, use a scoop or spoon to drop about 2 ounce portions of the batter into the skillet. Use the back of the spoon to press down the batter and form patties.
- Cook the patties for about 3-4 minutes on each side, or until golden brown and cooked through.
- Remove the patties from the skillet and place them on a plate lined with paper towels to drain any excess oil.
- Serve the patties hot as a main dish or a side.
To make the relish:
- Heat a skillet over high heat until very hot. Add the corn kernels in an even layer and let them cook undisturbed for 1-2 minutes until they start to get some color. Shake the skillet to redistribute the corn and allow it to cook for another 1-2 minutes, aiming for a bit of char.
- Transfer the charred corn to a plate and place it in the refrigerator to cool for 5-10 minutes.
- Once the corn is cooled, combine it with the diced tomato, red onion, cilantro, lime juice, apple cider vinegar, and olive oil in a bowl. Season with salt to taste and mix well.