I decided to turn Allen Lim’s Bike Fuel Rice Cakes into a main meal. Why not? They make great bike food. And it just so happens they make good main meal food too, and better yet, they only take about 30-40 minutes to make and I made enough for leftovers for the next day. That makes me happy. And I remembered to take photos along the way to brighten up the blog posting!
Ingredients: 2 cups of Sushi Rice Olive oil 1 chopped onion 1 1/2 cups of chopped mushroom 1 1/2 cups of chopped yellow, orange and red peppers 11/2 cups of black beans 2 cups of spinach 1 cup of grated parmesan cheese Bragg or soy sauce
Method: 1. Cook the sushi rice as directed. I use 2 cups of rice to 3 cups of water in a rice cooker. While the rice is cooking get the veggies going.
2. Using a little olive oil sauté the onion for a few minutes, then added the mushrooms and peppers. After a few more minutes add the spinach and stir it until the leaves have just wilted.
3. In a large bowl mix the rice, cooked veggies, beans, cheese and soy sauce together. The amount of cheese and soy sauce is up to you. Start with a little and you can always add more.
4. Lightly spray a casserole dish (9 in by 13 in) with a non-stick cooking spray like Pam. Then press the rice mixture into the dish. Cover with foil and refrigerate until it cools. Cut into slices and you can serve cold, but I prefer to eat them warm.
Serving suggestions: We served with sliced avocado and sweet chile sauce, and a side of carrots, cucumber and celery with humus.
Notes: I think these would be good with lots of other veggie combinations. You could make a Greek inspired rice cake with olives, feta cheese, lima beans and spinach. Or a Mexican version with cumin, corn, tomatoes, pinto beans and green chiles. I see some experiments with rice cakes in my not to distant future. But not this week. I don’t want my family to OD on rice cakes.
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