Brown Rice Cakes With Sauteed Fennel Broccoli Rabe And Ricotta Recipes

BROWN-RICE CAKES WITH SAUTEED FENNEL, BROCCOLI RABE, AND RICOTTA

Steps:

• Heat 1 1/2 teaspoons oil in a large nonstick saute pan over medium-high heat. Add fennel, and reduce heat to medium. Add 1/4 teaspoon salt. Cook, tossing once, until golden, 6 to 7 minutes. Clear a small space in pan, and add 1/2 teaspoon oil and the garlic. Saute, stirring, until garlic is fragrant and beginning to turn golden, 1 to 2 minutes. Add 1/3 cup water, cover, and reduce heat to low. Cook until fennel is tender, about 2 minutes. Raise heat to medium-high; add remaining water, the broccoli rabe, and 1/2 teaspoon salt. Cover, and cook, stirring once, until greens are tender, about 3 minutes more. Uncover pan, and let sit.
• Heat 2 teaspoons oil in another large nonstick saute pan over medium-high heat. Meanwhile, whisk egg whites in a medium bowl until very foamy and starting to turn white but not stiff. Stir in rice, fennel seeds, and 1/2 teaspoon salt. Drop 4 separate spoonfuls (about half the batter) into pan, and spread each into a 3-inch round. Cook until golden brown, crisp, and set, about 3 to 4 minutes. Flip, and cook 1 minute. Keep cakes in a warm oven if desired. Wipe out pan, and repeat process with remaining oil and batter.
• Divide cakes and vegetables among 4 plates. Top with ricotta, drizzle with oil, season with pepper, and scatter with basil.

BROWN RICE WITH PEAS AND CILANTRO

Steps:

• In a large saucepan, heat olive oil over medium. Add fennel seed and onion; saute until soft, about 4 minutes. Stir in brown rice and cook 1 minute. Add 1 3/4 cups water and bring to a boil, then reduce heat and simmer, covered, until water is absorbed, about 12 minutes. Stir in peas and cilantro, then season with salt and pepper.

BROWN RICE FUSILLI WITH BROCCOLI RABE OR GREENS

Steps:

• Bring a large pot of water to a boil. Trim off the bottoms of the broccoli raab stems and slice the remaining part of the stems about 1/2 inch thick. When the water comes to a boil, season generously with salt and add the broccoli raab. Cook for 4 minutes, or until tender, and transfer using a spider or a slotted spoon to a bowl of ice cold water. Let sit for a few minutes and drain. Squeeze out water and chop fine. Set aside the water for the pasta.
• Heat the oil over medium heat in a large nonstick skillet and add the garlic and red pepper flakes. Cook until the garlic smells fragrant, 30 seconds to a minute, and add the broccoli raab. Toss together for a minute, season to taste with salt, and remove from the heat but keep warm.
• Bring the water back to a boil and add the fusilli. Cook al dente, about 9 minutes. Stir 1/2 cup of the pasta water into the greens. Drain and toss the pasta with the greens and cheese. Serve at once.