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Finally A Rice Cake You Might Just Like, The Brown Rice Cake with Calimyrna Figs By GreenChef Julia Gartland

Posted By Julia Gartland On November 10, 2011 @ 3:00 am In Full Recipe List,Recipes / Main Courses,Recipes / Vegan | 1 Comment

Photographer: Julia Gartland

My CSA keeps getting better and better. A few weeks ago, we have received watermelon, several types of fresh herbs and bountiful amounts of different greens. No offense, but I was getting so sick of summer squash and cucumbers. I finally got over my summer squash boredom, but there is only so much I can take!

As I mentioned, we finally started getting some sassy greens in the mix. This week I got arugula, spicy greens mix and mesclun greens. They are currently taking over my refrigerator. I love nothing more than feeling like I’m drowning in a fridge full of produce, let me tell you. I am the worst food shopper ever, and by that I mean I never ever get necessities. I am always browsing my local store, and farmer’s markets just to find anything fun and inspiring to cook with. Therefore, I always have too much food on hand. It is literally a race to finish it all.

Today we are going to make, Brown Rice Cakes with Calimyrna Figs, Arugula And A Thyme-Infused Balsamic Reduction. Now doesn’t that sound good?

I mentioned before that I have a hard time eating figs. It isn’t that I dislike them, I just find I’m always eating them plain. I also always tend to eat them with sweet things (like tarts) , and this time I decided to do something a little more savory.

Makes: 6 Medium-sized cakes

For the Recipe

1 cup balsamic vinegar

1 bunch fresh arugula

8 oz. calimyrna figs, thinly sliced

2 1/4 cups filtered water

1 cup brown rice, uncooked

2 teaspoons thyme, dried

1. Combine water, brown rice and olive oil in a large saucepan.
2. Heat until boiling, then simmer for 45 minutes.
3. While rice is cooking, slice figs and wash arugula.
4. When rice is finished and still hot, pack into small ramekins and flip onto plate or baking sheet making small cakes.
5. Chill for 20 minutes or until cool.
6. While cakes are cooling, Add 1 cup balsamic vinegar and thyme to large skillet.
7. Bring to boil and then simmer until vinegar reduces and becomes syrupy.
8. Depending on your taste, add earth balance and/or agave nectar.
9. Top cakes with sliced figs, arugula, and drizzle with hot balsamic reduction.
10. Add sea salt and fresh pepper to taste.

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