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Loading...| For the Mushrooms: | |
| 1 pint wild mushrooms | |
| 1 shallot, slivered | |
| 2 tsp Shrooms & Spice Blend | |
| 1/2 tsp Salt | |
| Porcini Extra Virgin Olive Oil | |
| For the Rice Cakes: | |
| 4 cups leftover sticky rice | |
| 1 cup grated zucchini | |
| 3 Tbl chopped mixed rosemary, parsley and thyme | |
| 3 scallions, slivered | |
| 1 tsp salt | |
| 1/2 tsp ground black pepper | |
| 2 Tbl rice flour | |
| Caramelized Onion Avocado Oil | |
| Chermoula for serving |
Rice is s staple for many cultures, and crispy rice cakes, using leftover rice, range from Korean nurunji, Middle eastern hkaka and Italian arancini. We took pointers from them all and created this vegan version studded with zucchini and herbs, topped with crispy mushrooms and shallots. We love it as an appetizer or small plate, doused with Saffron-rich Chermoula. Simple and so good!
Adapted from New York Times
| 1. | "Sticky rice" is a type of glutinous rice that can be found at Asian markets. It is often referred to as "sweet rice." If you can't find it, use short grain or sushi rice. Be sure the rice was well-salted when cooking. We soaked the raw sticky rice overnight and steamed it in a bamboo steamer for 30-45 mins. |
| 2. | For the crispy mushrooms, preheat 375°F. Combine the mushrooms and shallot on a sheet pan. Drizzle with Porcini Extra Virgin Olive Oil and season with 2 tsp Shrooms & Spice and salt. Roast for 15-20 minutes or until the mushrooms and shallots are turning golden brown and crispy on the edges. Stir halfway through the cooking process. |
| 3. | Grate the zucchini and place in a clean towel. Squeeze to remove as much of the liquid as possible. Combine the cooked, cold rice with the zucchini, herbs, scallions, 2 Tbl rice flour salt and pepper. Taste and adjust for salt. Line a cake pan with parchment and press the rice into the pan. Refrigerate for at least 30 mins. |
| 4. | Cut the rice into 9 pieces. You may have to use your hands to form into squares - our squares were about an inch high. Set aside for at least 15 mins to remove the chill from the fridge. |
| 5. | Heat a skillet over medium-high heat and add in Caramelized Onion Avocado Oil to a depth of about 1/2 inch. Working in batches, shallow fry the rice cakes until golden brown on both sides. Move to a paper-towel lined plate. Repeat with the remaining rice cakes. |
| 6. | Serve with Crispy Roasted Mushrooms and Chermoula. |
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