Recipe

Sun-dried Tomato-basil Rice Cakes Recipe

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Ingredients

Directions

Step #1 Bring 2 c water to a boil in a medium saucepan.
Step #2 Add rice; cover, reduce heat, & let simmer 25 mins or until liquid is absorbed.
Step #3 Combine 2 c boiling water & tomatoes in a bowl; let this stand 30 mins or until softened.
Step #4 Drain tomatoes, reserving 1/4 c liquid.
Step #5 Chop tomatoes; set aside.
Step #6 Place eggplant on a foil wrap-lined baking sheet, spreading evenly.
Step #7 Sprinkle top 1/4 tsp salt & Italian seasoning over eggplant.
Step #8 Bake at 375° for 35 mins or until tender.
Step #9 Heat 1/2 tsp oil In a large-ish nonstick skillet over medium-high heat.
Step #10 Add onion & garlic; sauté 3 mins.
Step #11 Combine onion mixture, breadcrumbs, eggplant, basil, reserved 1/4 c liquid, remaining 1/4 tsp salt, tomatoes, capers, rice, & eggs In a large-ish bowl.
Step #12 Divide mixture into 16 equal portions, shaping each into a 3 1/2-inch cake.
Step #13 Heat 1 1/2 tsps oil in skillet over medium-high heat.
Step #14 Add 4 cakes, & cook 6 mins or until golden, turning cakes carefully after 3 mins.
Step #15 Repeat procedure with remaining oil & cakes.
Step #16 Serve with Red Pepper Sauce, & garnish with basil leaves, if desired, if desired.
Enjoy the Sun-Dried Tomato-Basil Rice Cakes recipe

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