Rice Cakes & White Bean Salsa
Servings:*
6 servingsIngredients
- 2 cups water
- ¾ cup organic, short grain, brown rice
- ¼ cup green onion, chopped
- 1 cup cherry tomatoes, halved
- 1 avocado, diced
- 1 cup canned organic white beans, drained and rinsed
- ¼ teaspoons salt
- 1 tablespoon lime juice
- ½ teaspoons L&B Crushed Red Pepper Flakes
- 3 L&B Large Organic Brown Eggs
- 2 tablespoons tamari, reduced sodium
- 2 tablespoons nutritional yeast
- ¼ teaspoons L&B Smoked Spanish Paprika
- ¼ teaspoons black pepper
- 2 tablespoons rice or quinoa flour
- 1 tablespoon extra virgin olive oil, organic
Directions
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In a medium saucepan, bring the water to a boil. Add the rice and reduce to a simmer. Cover and cook for 20 minutes.
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Remove the pan from the heat and let it stand, covered, for another 20 minutes. Remove the lid, stir rice, and allow it to cool to room temperature.
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While the rice is cooling, prepare the white bean salsa. In a medium bowl, combine the onion, tomato, avocado, beans, salt, lime juice and red pepper flakes. Cover with plastic wrap until ready to serve.
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To make the rice cakes, in a large bowl, whisk together the eggs, tamari, yeast, paprika, pepper and rice or quinoa flour.
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Add the rice and mix well.
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Heat a skillet over medium-high heat and add the olive oil. Drop batter into the pan in ½ cup scoops. Cook until brown on one side, about 3 to 4 minutes, and then flip and cook for an additional 3 to 4 minutes.
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Top each cake with ½ cup of the white bean salsa. Enjoy!