Wednesday, September 12, 2012
Baked Rice and Zucchini Cakes
Don't you just love happy food accidents, successfully thrown together bits of this and that and necessity producing tasty inventions? On the Friday before Labor Day I was still unpacking from our Maine vacation, getting laundry done so we could go away for the long weekend and baking Brian's birthday cake. He was going to be working late and we needed to hit the road so I told him I'd make him dinner and bring it with us. I knew I had some leftover ground beef and several ideas for quick tasty dinners.
When we got to our house out east I unwrapped and un-molded the cakes and we sat down to have a taste. Wow! Flavorful, slightly crispy and delicious. So good in fact that when we got back after the long weekend, I made them again...and again. Enjoy!
3/4 Cup rice (your choice)
1 Onion, peeled and diced
1 Clove, garlic, peeled and minced
1 Zucchini, peeled and diced
2 Cups water or chicken stock
1/2 Cup Parmesan cheese, grated
1 Tablespoon olive oil
Salt and pepper to taste
Spray two mini spring-form pans with non-stick cooking spray and add half the rice mixture to each one. Top each with the remaining Parmesan cheese and bake in a 400 degree oven for approximately 30 minutes or until the top is a light golden brown. Allow the pans to cool slightly, run a knife along the edges and carefully un-mold the rice cakes. Makes two servings.
Labels: Side Dishes