Red Rice and Beet Cakes

Creating Red Rice and Beet Cakes in my kitchen is always a magical experience. It all began on a bright spring day when I wanted to make something vibrant and unique. I had some leftover red rice from a previous meal, and while browsing through my pantry, I stumbled upon fresh beets. The thought of combining these two ingredients made my mouth water. One bite of these cakes took me back to that sunny day, filled with laughter and warm sunlight filtering through the kitchen window. There’s something incredibly satisfying about taking simple, wholesome ingredients and transforming them into something delicious and nourishing.

Ingredients to Make Red Rice and Beet Cakes

When it comes to the ingredients for Red Rice and Beet Cakes, each item plays a crucial role in creating a flavorful and nutritious dish. This recipe combines the earthy sweetness of beets with the nuttiness of red rice, enhanced by the zesty mustard and a hint of honey. Together, these ingredients create a delightful harmony that’s both satisfying and wholesome.

• 1 1/2 cups water – Essential for cooking the rice to perfection.
• 2/3 cup red rice – Full of fiber and minerals, it gives the cakes a nutty flavor.
• 3 tablespoons dijon mustard – Adds a tangy kick to the dish.
• 1 tablespoon honey – Brings sweetness and balances the flavors.
• 1 1/2 tablespoons minced gherkins – Adds a delightful crunch and tanginess.
• 1 cup shredded raw red beets – Provides vibrant color and earthy flavor.
• 1 cup crumbled mild feta – Introduces creaminess and a touch of saltiness.
• 1/4 cup quick-cooking rolled oats – Acts as a binder to hold the cakes together.
• 1/2 cup finely chopped green onions – Brings freshness and a mild onion flavor.
• 1/2 cup dill – Adds a fragrant herbal note to the dish.
• 2 large eggs – Binds the ingredients and adds protein.
• 2 tablespoons extra-virgin olive oil – For cooking the cakes to a golden perfection.
• 1/4 teaspoon fine sea salt – Enhances the flavors of all the ingredients.
• 1/4 teaspoon freshly ground black pepper – Adds subtle heat and flavor.
• 1 whole lemon – For garnish, adds a fresh touch.

How to Cook Red Rice and Beet Cakes

Cooking Red Rice and Beet Cakes is a delightful and rewarding experience. Follow these steps to create these beautiful cakes that burst with flavor. Let’s dive into the process!

1. Start by combining red rice and water in a heavy 2-quart saucepan with a tight-fitting lid. Bring to a boil over medium heat. Once it reaches a boil, cover and decrease the heat to maintain a gentle simmer. Cook until the rice is tender and the water is mostly absorbed, which should take about 25 minutes. The grains should be fluffy and slightly chewy.

2. After cooking, drain any remaining water and spread the rice on a sheet tray to cool. This step is crucial as it prevents the rice from steaming further and becoming mushy. Allow it to cool completely before using.

3. While the rice cools, prepare the honey mustard sauce. In a small bowl, whisk together honey and dijon mustard until well combined. Stir in the chopped gherkin and a splash of Sriracha if you like some heat. Cover and place it in the refrigerator until you’re ready to serve.

4. Once the rice is cool, transfer it to a large mixing bowl. Add in the shredded beets, crumbled feta, oats, green onions, dill, eggs, and spices: salt and pepper. Using your hands, mix everything until well combined. Don’t be afraid to get in there; it’s a fun process!

5. If the mixture feels too loose and doesn’t hold together, add additional oats a spoonful at a time until it reaches the right consistency. I usually add about 6 additional tablespoons. The mixture should be moldable without falling apart.

6. Next, moisten your hands with a little water and use a 1/3 cup measuring cup to form the mixture into cakes, about 2 1/2 inches in diameter. Place each formed cake on a baking sheet. Cover with plastic wrap and chill in the refrigerator for about 30 minutes. This helps the cakes firm up and makes them easier to handle when cooking.

7. When you’re ready to cook, heat 1 tablespoon of olive oil in a large skillet over medium heat. You’ll know it’s hot enough when it shimmers. Carefully add the cakes to the skillet, cooking 4 at a time. Cook until they are golden brown, about 6 minutes per side. Gently flip the cakes halfway through to ensure they cook evenly.

8. Once all the cakes are cooked, remove them from the skillet and serve them warm or at room temperature. Drizzle or dip them in the chilled honey mustard sauce for a delightful finish!

Recipe Variations about Red Rice and Beet Cakes

If you’re looking to switch things up with Red Rice and Beet Cakes, there are plenty of exciting variations to consider. Here are some suggestions to get your creativity flowing:

• Add spices: Experiment with spices like cumin, coriander, or smoked paprika for a different flavor profile.
• Change the cheese: Swap the feta for goat cheese or ricotta for a creamier texture.
• Incorporate other veggies: Try adding grated carrots or zucchini for additional nutrients and flavor.
• Make it vegan: Replace the eggs with flaxseed meal mixed with water as a binder.
• Serve with different sauces: Instead of honey mustard, try a yogurt sauce or tahini dressing for a unique twist.
• Adjust the heat: If you love spice, add more green chilies or include a dash of cayenne pepper.
• Experiment with grains: Use quinoa or millet instead of red rice for a different texture and taste.

Great Combinations for Red Rice and Beet Cakes

When it comes to serving Red Rice and Beet Cakes, there are numerous delightful options to enhance your meal:

• Pair with a fresh salad: A light arugula or mixed greens salad with a lemon vinaigrette complements the richness of the cakes.
• Serve during gatherings: These cakes are perfect for dinner parties or family gatherings, offering a stunning presentation.
• Lunch option: They make a great lunch option on their own or in a wrap with some fresh vegetables.
• Perfect for spring: Their bright color and fresh flavors make them ideal for spring or summer picnics.
• Serve with dips: Try serving alongside a spicy yogurt dip or tzatziki for a refreshing contrast.
• Garnish creatively: Use lemon wedges, fresh herbs, or even edible flowers for a beautiful presentation.

FAQ

Conclusion

The Red Rice and Beet Cakes are a vibrant and healthy addition to any meal. With their beautiful colors and delightful flavors, they’re sure to impress anyone who tries them. I encourage you to give this recipe a go; you’ll enjoy both the cooking process and the delicious results. They’re not just tasty—they’re also packed with nutrients. So, why not whip up a batch tonight?

Red Rice and Beet Cakes

The perfect blend of earthy sweetness and vibrant colors, Red Rice and Beet Cakes are a delightful treat. These wholesome cakes are packed with nutrients and flavor, making them an ideal choice for a healthy meal. Try this easy recipe for a delicious dinner tonight!

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Prep Time 30 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 30 minutes mins

Servings: 8 cakes

Course: Side Dishes

Cuisine: American

Calories: 180

Ingredients Equipment Method Notes

Ingredients

  

• 1 1/2 cups water
• 2/3 cup red rice or about 2 cups lightly packed cooked red rice
• 3 tablespoons dijon mustard
• 1 tablespoon honey
• 1 1/2 tablespoons minced gherkins
• 1/4 - 1/2 teaspoon Sriracha sauce or more to taste (optional)
• 1 cup shredded raw red beets (about 1), using the larger holes of box grater
• 1 cup crumbled mild feta preferably sheep's milk
• 1/4 cup quick-cooking rolled oats plus a couple more tablespoons more as needed
• 1/2 cup finely chopped green onions (about 3)
• 1/2 cup lightly packed finely chopped dill
• 2 large eggs lightly beaten
• 1 - 2 teaspoons minced hot green chilies such as serrano (optional)
• 1/4 teaspoon fine sea salt
• 1/4 teaspoon freshly ground black pepper
• 2 tablespoons extra-virgin olive oil
• 1 whole lemon cut into wedges, for garnish

Equipment

• Large Pot
• Grater
• Saucepan
• Skillet
• Frying Pan
• Wooden Spoon
• Whisk
• Chef's Knife
• Mixing Bowl

Method

 

1. Start by combining red rice and water in a heavy 2-quart saucepan with a tight-fitting lid. Bring to a boil over medium heat. Once it reaches a boil, cover and decrease the heat to maintain a gentle simmer. Cook until the rice is tender and the water is mostly absorbed, which should take about 25 minutes. The grains should be fluffy and slightly chewy.
2. After cooking, drain any remaining water and spread the rice on a sheet tray to cool. This step is crucial as it prevents the rice from steaming further and becoming mushy. Allow it to cool completely before using.
3. While the rice cools, prepare the honey mustard sauce. In a small bowl, whisk together honey and dijon mustard until well combined. Stir in the chopped gherkin and a splash of Sriracha if you like some heat. Cover and place it in the refrigerator until you’re ready to serve.
4. Once the rice is cool, transfer it to a large mixing bowl. Add in the shredded beets, crumbled feta, oats, green onions, dill, eggs, and spices: salt and pepper. Using your hands, mix everything until well combined. Don’t be afraid to get in there; it’s a fun process!
5. If the mixture feels too loose and doesn’t hold together, add additional oats a spoonful at a time until it reaches the right consistency. I usually add about 6 additional tablespoons. The mixture should be moldable without falling apart.
6. Next, moisten your hands with a little water and use a 1/3 cup measuring cup to form the mixture into cakes, about 2 1/2 inches in diameter. Place each formed cake on a baking sheet. Cover with plastic wrap and chill in the refrigerator for about 30 minutes. This helps the cakes firm up and makes them easier to handle when cooking.
7. When you’re ready to cook, heat 1 tablespoon of olive oil in a large skillet over medium heat. You’ll know it's hot enough when it shimmers. Carefully add the cakes to the skillet, cooking 4 at a time. Cook until they are golden brown, about 6 minutes per side. Gently flip the cakes halfway through to ensure they cook evenly.
8. Once all the cakes are cooked, remove them from the skillet and serve them warm or at room temperature. Drizzle or dip them in the chilled honey mustard sauce for a delightful finish!

Notes

• Gluten-Free: If you need a gluten-free version, use certified gluten-free rolled oats.

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Meet Isla Banks

We eat with our eyes first, so I strive to make every dish look as bountiful as it tastes. I work on every stage of the process, from sourcing the freshest ingredients to styling the final shot. I tested this recipe repeatedly to provide you with the visual inspiration and reliability you need to cook with confidence.