Crunchy Grain Cakes with Strawberry Salad

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  • Makes: 4 servings
  • Makes: 9 to 10 cakes
  • Prep: 35 mins
  • Cook: 13 mins

Crunchy Grain Cakes with Strawberry Salad

Directions

  1. For Grain Cakes, preheat oven to 200 degrees F. Grease a large baking sheet; set aside. In a large saucepan cook rice according to package directions for the minimum time suggested, omitting any fat or seasoning packets; drain well.
  2. Meanwhile, in a large bowl whisk together yogurt, egg, bread crumbs, paprika, salt, and pepper. Add rice to yogurt mixture; stir to combine.
  3. In a large nonstick skillet cook and stir cumin seed in 1 Tbsp. hot oil for 2 minutes. Add red onion; cook 3 to 5 minutes more or until onion is tender. Stir cumin seed and onions into rice mixture; cool slightly. Form mixture into 3-inch patties. Heat remaining oil in the skillet over medium heat. Cook patties, half at a time, about 2 minutes each side or until crisp. Place in a single layer on the prepared baking sheet. Transfer to oven to keep warm.
  4. Serve grain cakes with Strawberry Salad.

From the Test Kitchen

*

If your rice blend includes several different whole grains, shape patties on a parchment lined baking sheet. Cover and chill at least 1 hour. Fry 1/3 at a time over medium heat for about 3 minutes per side. Keep warm in oven.

Strawberry Salad

Directions

  1. In a large bowl combine the bok choy, strawberries, and red onion; toss to combine.
  2. For dressing, in a small screw-top jar combine walnut oil, lemon juice, honey, mustard, garlic, salt, and pepper. Cover and shake well to combine. Pour dressing over salad; toss to combine. Serve with Grain Cakes.
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Nutrition Facts (Crunchy Grain Cakes with Strawberry Salad)

  • Per serving:
  • 468 kcal ,
  • 24 g fat
  • (3 g sat. fat ,
  • 10 g polyunsaturated fat ,
  • 9 g monounsaturated fat ),
  • 47 mg chol. ,
  • 766 mg sodium ,
  • 56 g carb. ,
  • 7 g fiber ,
  • 14 g sugar ,
  • 12 g pro.
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