Lentil and Brown Rice Cakes with Mediterranean Salsa

Serves 6

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For the Rice:
1/2 cup lentils
1 cup Mahatma® Whole Grain Brown Rice
1 tsp salt, optional
For the Cakes:
4 Tbsps olive oil, divided
1/2 tsp fennel seeds, crushed
2 garlic cloves, chopped
1/2 cup red bell pepper, finely chopped
1/2 cup onion, finely chopped
1 cup shredded mozzarella cheese, divided
1/2 cup seasoned bread crumbs
1/4 cup chopped fresh basil leaves, divided
1/4 tsp red pepper flakes (optional)
2 large eggs, lightly beaten
For the Salsa:
3 Roma tomatoes, seeded and diced
3 Tbsps chopped capers
2 Tbsps balsamic vinegar
1/4 tsp freshly ground black pepper
salad greens

Cooking Directions

For the Rice:   In a large pot, combine 8 cups water, lentils, rice, and salt, if desired.  Bring water to a boil.  Boil uncovered 30 minutes.  Drain. 

For the Cakes:  Heat 1 tablespoon oil in a large skillet over medium-high heat.  Sauté fennel seeds and garlic 20 seconds.  Add bell pepper and onion and continue to cook 2 minutes. Remove from heat and let cool slightly. 

Add cooked rice and lentil mixture, 3/4 cup mozzarella, bread crumbs, half of the basil and red pepper flakes, if desired.  Stir in eggs and mix until all ingredients are moist.  Let stand 10 minutes. 

Form mixture into desired sized patties.  Heat a large skillet over medium heat.  Fry patties with 2 tablespoons oil until golden brown on each side.  Keep warm. 

For the Salsa:  In a medium bowl combine tomatoes, remaining basil, capers, remaining 1/4 cup Parmesan cheese, balsamic vinegar, remaining 1 tablespoon oil and pepper.

Recipe Tip:  Instead of frying cakes, fill 6 large portabella mushrooms with prepared cake mixture and bake at 350°F for 20 minutes.