recipe from our recent Family Meals contest comes from Hallie Noeske, a FoodE
Expert at our Northeast Minneapolis store. “This recipe was originally inspired by my mother
who raised me on a primarily vegetarian diet,” she explains. “Forever in search
of a quick and easy weeknight meal, this has been a staple with my children
when we need a wholesome serving of protein and whole grains.” Her kid-friendly
serving suggestion: “Serve with ketchup, mustard, salsa, marinara sauce, sour
cream … be creative with your dips!”
Preparation time: 30 minutes, not including time to cook
- 2 cups cooked
brown rice (cold)
- 4 eggs,
tablespoons nutritional yeast
tablespoon butter, for cooking
tablespoon olive oil, for cooking
Optional additions: Finely diced onions, crushed garlic,
basil, oregano, chili powder or any favorite dry spices
medium bowl combine rice, eggs, tamari, and yeast; stir well to combine all
skillet over medium-high heat. When hot, add butter and oil to coat the pan
(using a combination of butter and olive oil gives the great flavor of butter
while the oil keeps it from burning).
rice mixture into hot pan using a scant ¼ cup scoop. Cook until the edges start
to look firm (2-3 minutes). Flip and repeat until golden in color.
cooking in batches until you run out of rice mixture. Serve with roasted
vegetables or salad, if desired.