Recipe: Sesame Brown Rice Cakes (using parsley and scallions)

SESAME BROWN RICE CAKES



1 1/2 cups short-grain brown rice, uncooked
1 teaspoon salt, plus more to taste
1 teaspoon dark sesame oil
1/4 cup chopped fresh flat-leaf parsley
1/2 cup chopped scallions, both white and green parts
Freshly ground black pepper
1 cup sesame seeds, or more as needed
2 to 3 tablespoons olive oil, or more as needed

Put the rice and 1 teaspoon salt in a large pot with water to cover by about 1 1/2-inches. Bring to a boil, then adjust the heat so the mixture bubbles gently. Cook, stirring occasionally and adding more water if the rice begins to stick to the bottom, until the grains are very tender and burst, about 1 hour.

Drain the rice and place in a large bowl. Stir in the sesame oil, parsley, scallions, and salt and pepper to taste and allow to cool thoroughly.

Preheat the oven to 350 degrees F.

Pour the sesame seeds into a shallow bowl. Shape the rice mixture into 12 patties, about 3-inches wide and 1/2-inch thick. Pat each side of the patties in the sesame seeds to lightly coat.

Film a large skillet with the olive oil and set over medium-high heat. Fry the patties for 1 to 2 minutes per side, or until the sesame seeds are golden.

Transfer the patties to a baking sheet and bake for 5 minutes, or until hot.

SERVING SUGGESTION:
Five-Spice BBQ Pulled Pork (recipe)
Curry Pear Slaw (recipe)

Makes 6 servings
Used by permission to Recipelink.com from Clarkson Potter
Source: Meat and Potatoes: Simple Recipes that Sizzle and Sear by Rahm Fama and Beth Dooley