Reviews (1) Add Rating & Review 34 Ratings 5 star values: 5 4 star values: 3 3 star values: 15 2 star values: 10 1 star values: 1 Martha Stewart Member Rating: 5.0 stars 01/18/2020 So savory and satisfying... like comfort food, but without the guilt! Martha Stewart Member Rating: Unrated 08/22/2012 Loved this recipe from the moment I laid my eyes on it in the magazine! Such a great use for left over brown rice! I made a version of it last night - http://thekitchenradio.com/2012/08/22/brown-rice-cakes-con-broccoli-rabe/
Back to Brown-Rice Cakes with Sauteed Fennel, Broccoli Rabe, and Ricotta All Reviews for Brown-Rice Cakes with Sauteed Fennel, Broccoli Rabe, and Ricotta - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Brown-Rice Cakes with Sauteed Fennel, Broccoli Rabe, and Ricotta Recipe Summary prep: 35 mins total: 35 mins Servings: 4
Ingredients Ingredient Checklist 2 tablespoons extra-virgin olive oil, divided, plus more for drizzling 1 head fennel (about 1 pound with fronds), core trimmed, and stems cut lengthwise into 1/4-inch-thick slices 1 1/4 teaspoons coarse salt, divided 3 garlic cloves, thinly sliced 2/3 cup water, divided 1 pound bunch broccoli rabe, trimmed 4 large egg whites 3 cups cooked short-grain brown rice (from about 1 1/4 cups uncooked) 1/4 teaspoon fennel seeds, toasted and coarsely ground 1/2 cup fresh ricotta Freshly ground pepper 1/3 cup fresh basil leaves
Gallery Brown-Rice Cakes with Sauteed Fennel, Broccoli Rabe, and Ricotta
Recipe Summary prep: 35 mins total: 35 mins Servings: 4
Gallery
Brown-Rice Cakes with Sauteed Fennel, Broccoli Rabe, and Ricotta
Brown-Rice Cakes with Sauteed Fennel, Broccoli Rabe, and Ricotta
Brown-Rice Cakes with Sauteed Fennel, Broccoli Rabe, and Ricotta
Recipe Summary prep: 35 mins total: 35 mins Servings: 4
Recipe Summary
prep: 35 mins total: 35 mins
Servings: 4
prep: 35 mins
total: 35 mins
prep:
35 mins
total:
Servings: 4
4
Ingredients
Ingredients
- 2 tablespoons extra-virgin olive oil, divided, plus more for drizzling 1 head fennel (about 1 pound with fronds), core trimmed, and stems cut lengthwise into 1/4-inch-thick slices 1 1/4 teaspoons coarse salt, divided 3 garlic cloves, thinly sliced 2/3 cup water, divided 1 pound bunch broccoli rabe, trimmed 4 large egg whites 3 cups cooked short-grain brown rice (from about 1 1/4 cups uncooked) 1/4 teaspoon fennel seeds, toasted and coarsely ground 1/2 cup fresh ricotta Freshly ground pepper 1/3 cup fresh basil leaves
Directions
Heat 1 1/2 teaspoons oil in a large nonstick saute pan over medium-high heat. Add fennel, and reduce heat to medium. Add 1/4 teaspoon salt. Cook, tossing once, until golden, 6 to 7 minutes. Clear a small space in pan, and add 1/2 teaspoon oil and the garlic. Saute, stirring, until garlic is fragrant and beginning to turn golden, 1 to 2 minutes. Add 1/3 cup water, cover, and reduce heat to low. Cook until fennel is tender, about 2 minutes. Raise heat to medium-high; add remaining water, the broccoli rabe, and 1/2 teaspoon salt. Cover, and cook, stirring once, until greens are tender, about 3 minutes more. Uncover pan, and let sit.
Heat 2 teaspoons oil in another large nonstick saute pan over medium-high heat. Meanwhile, whisk egg whites in a medium bowl until very foamy and starting to turn white but not stiff. Stir in rice, fennel seeds, and 1/2 teaspoon salt. Drop 4 separate spoonfuls (about half the batter) into pan, and spread each into a 3-inch round. Cook until golden brown, crisp, and set, about 3 to 4 minutes. Flip, and cook 1 minute. Keep cakes in a warm oven if desired. Wipe out pan, and repeat process with remaining oil and batter.
Divide cakes and vegetables among 4 plates. Top with ricotta, drizzle with oil, season with pepper, and scatter with basil.
Reviews (1)
Add Rating & Review 34 Ratings 5 star values: 5 4 star values: 3 3 star values: 15 2 star values: 10 1 star values: 1
Martha Stewart Member Rating: 5.0 stars 01/18/2020 So savory and satisfying... like comfort food, but without the guilt! Martha Stewart Member Rating: Unrated 08/22/2012 Loved this recipe from the moment I laid my eyes on it in the magazine! Such a great use for left over brown rice! I made a version of it last night - http://thekitchenradio.com/2012/08/22/brown-rice-cakes-con-broccoli-rabe/
Reviews (1)
Add Rating & Review 34 Ratings 5 star values: 5 4 star values: 3 3 star values: 15 2 star values: 10 1 star values: 1
Add Rating & Review
34 Ratings 5 star values: 5 4 star values: 3 3 star values: 15 2 star values: 10 1 star values: 1
34 Ratings 5 star values: 5 4 star values: 3 3 star values: 15 2 star values: 10 1 star values: 1
34 Ratings 5 star values: 5 4 star values: 3 3 star values: 15 2 star values: 10 1 star values: 1
5 star values: 5 4 star values: 3 3 star values: 15 2 star values: 10 1 star values: 1
Martha Stewart Member Rating: 5.0 stars 01/18/2020 So savory and satisfying... like comfort food, but without the guilt! Martha Stewart Member Rating: Unrated 08/22/2012 Loved this recipe from the moment I laid my eyes on it in the magazine! Such a great use for left over brown rice! I made a version of it last night - http://thekitchenradio.com/2012/08/22/brown-rice-cakes-con-broccoli-rabe/Martha Stewart Member
Rating: 5.0 stars 01/18/2020
So savory and satisfying… like comfort food, but without the guilt!
Rating: 5.0 stars
Rating: Unrated 08/22/2012
Loved this recipe from the moment I laid my eyes on it in the magazine! Such a great use for left over brown rice! I made a version of it last night - http://thekitchenradio.com/2012/08/22/brown-rice-cakes-con-broccoli-rabe/
Rating: Unrated
All Reviews for Brown-Rice Cakes with Sauteed Fennel, Broccoli Rabe, and Ricotta
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Brown-Rice Cakes with Sauteed Fennel, Broccoli Rabe, and Ricotta
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
