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