Caramelised Onion And Mozzarella Rice Cakes Recipes

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CARAMELISED ONION AND MOZZARELLA RICE CAKES



Caramelised Onion and Mozzarella Rice Cakes image

A recipe from my friend Chris. Make sure your stock is well flavoured and you really cook the onions to a sticky caramelised state-this simple recipe relies on those two things for it's yummy flavour. Serve these cold or warm with chutney or tomato sauce. No time given in the prep for refridgerating the mix.

Provided by JustJanS

Categories     Short Grain Rice

Time 1h20m

Yield 24 cakes

Number Of Ingredients 10

2 tablespoons oil (divided)
2 onions, slice fine
1 tablespoon brown sugar
1 tablespoon balsamic vinegar
1 cup arborio rice
2 1/2 cups chicken stock, boiling (divided)
25 g butter
1 cup grated parmesan cheese
100 g mozzarella cheese, cut into small cubes
extra parmesan cheese

Steps:

  • Heat half the oil in a pan. Add the onion and cook over low heat stirring frequently. Add the sugar and vinegar and cook until well caramelised (this took around 30 minutes for me to be happy with it and I stirred often). Remove from heat.
  • Heat the remaining oil, add the rice and stir to coat all the grains with oil.Add 2 1/4 cups stock (RESERVE 1/4 cup). Stir, then simmer covered on low for 12 minutes or until rice is tender.
  • Remove from the heat and add the remaining stock, butter, 1 cup of parmesan, and the caramelised onion. Refrigerate overnight.
  • Preheat a fan forced oven to 180c.
  • Grease a 24 hole mini muffin pan.
  • Roll about 3 teaspoons rice into a ball, make a hole and insert a cube of mozzarella cheese inside moulding rice to close the hole. (use your own judgement here, your mini muffin pan might be a slightly different size to mine which was different to Chriss').
  • Sprinkle over extra parmesan then bake 20 minutes or until firm and golden.
  • Cool in the pan, then remove and serve at room temp or re-heat a little when you serve them.

Nutrition Facts : Calories 93.2, Fat 4.5, SaturatedFat 2, Cholesterol 9.9, Sodium 133.7, Carbohydrate 9.3, Fiber 0.4, Sugar 1.5, Protein 3.8

CARAMELIZED ONION RICE



Caramelized Onion Rice image

I wanted a rice recipe that was easy and relatively quick to make brown rice more tasty. This is what I came up with. :-) I've used long-grain brown rice and brown basmati rice for this, but you could also use white rice. Great for any meal you would use rice in.

Provided by akgrown

Categories     Brown Rice

Time 35m

Yield 4 serving(s)

Number Of Ingredients 6

1 onion, thinly sliced
2 tablespoons butter
1 tablespoon brown sugar
2 garlic cloves, minced
1 cup brown rice
2 1/4 cups chicken broth

Steps:

  • Melt butter in skillet and sauté onions until softened and lightly browned. Add garlic, sauté 1 minute.
  • Add brown sugar and sauté until caramelized-looking, 3-4 minutes.
  • Mix rice, broth and onion mixture and cook in rice cooker.
  • Note: I like my rice slightly crunchy and not soggy so if you like yours softer add 1/4- 1/2 cup of extra broth.

RISOTTO CAKES WITH MOZZARELLA



Risotto Cakes With Mozzarella image

Provided by Julia Reed

Categories     dinner, main course

Time 1h30m

Yield 7 servings (15 cakes)

Number Of Ingredients 13

5 cups lightly salted beef or chicken broth
7 tablespoons butter
10 tablespoons olive oil
1 medium onion, finely chopped
2 cups Arborio rice
1/2 cup freshly grated Parmesan cheese plus more for serving
1/2 pound fresh mozzarella
2 to 3 eggs
1 cup all-purpose flour
1 1/2 cups fine dried bread crumbs
1/4 teaspoon salt
Homemade tomato sauce, for serving
Fresh marjoram sprigs for garnish

Steps:

  • Bring broth to a slow simmer. Put 1 tablespoon butter, 2 tablespoons olive oil and the onion in a heavy saucepan over medium high heat. Stir until onion becomes translucent, about 7 minutes. Add rice and stir to coat well. Add 1/2 cup of the broth, stirring constantly, until almost all the liquid is absorbed. Repeat process, stirring constantly, and adjust heat so mixture simmers but rice does not scorch. After about 20 minutes, nearly all of the stock should be absorbed. Rice should be creamy but firm to the bite. Stir in Parmesan and 2 tablespoons butter.
  • Remove from heat, spread risotto onto a large plate and place in refrigerator for 1/2 hour until firm and chilled. Using a spoon or a melon scooper, make 15 small half balls of the mozzarella. Pack risotto into 1/3-cup measure and invert onto the palm of your hand. Place a half ball of mozzarella in center and press risotto around the ball to make a patty about 2 1/2 inches in diameter and 3/4 inch thick. Make sure risotto covers the cheese. Repeat until you have 15 rice cakes.
  • Place 2 eggs and 2 tablespoons water in a bowl and beat with a fork. Spread flour and bread crumbs on separate plates. Mix salt into bread crumbs. Coat each cake lightly with flour, dip in egg mixture, shake off excess and coat evenly with bread crumbs. (If needed, beat remaining egg with 1 tablespoon water.)
  • Preheat oven to 200 degrees. Line a baking sheet with paper towels. In a large skillet over medium-high heat, melt 2 tablespoons butter in 4 tablespoons oil. When butter stops bubbling, fry the first batch of cakes until golden brown and crispy, about two minutes per side. Place on baking sheet and put in the oven. Drain off oil and wipe out pan with paper towels. Fry the rest of the cakes in remaining oil and butter.
  • Place two cakes on each plate. Sprinkle with Parmesan and spoon tomato sauce around them. Garnish with marjoram.

Nutrition Facts : @context http, Calories 852, UnsaturatedFat 26 grams, Carbohydrate 84 grams, Fat 45 grams, Fiber 3 grams, Protein 25 grams, SaturatedFat 17 grams, Sodium 837 milligrams, Sugar 5 grams, TransFat 0 grams

CHEESY LEFTOVER RICE CAKES



Cheesy Leftover Rice Cakes image

This is a great way to use leftover rice. Very tasty. This is a variation of recipie# 226013 http://www.recipezaar.com/Left-over-Rice-Cakes-226013 Preparation time does not include cooking the rice.

Provided by Mitch Smith

Categories     Lunch/Snacks

Time 35m

Yield 12 patties, 4 serving(s)

Number Of Ingredients 10

4 cups cooked white rice (cool)
4 eggs, beaten
1 cup shredded cheddar cheese or 1 cup taco blend cheese
1 cup unbleached flour
1 cup plain breadcrumbs or 1 cup tortilla, crumbs
1 tablespoon sea salt
1 small onion, chopped very fine
1 tablespoon minced garlic
3 teaspoons cayenne pepper
4 cups peanut oil (for frying)

Steps:

  • Heat the peanut oil in a heavy iron frying pan until it just starts to smoke.
  • Combine all ingredients and mix well.
  • Mixture should be sticky enough to form patties and hold together.
  • Make a ball the size of an extra large meatball then smash it flat between your hands.
  • Drop into hot oil.
  • Fry for about 4 minutes per side or until golden brown.
  • Remove from oil and drain on a rack or paper towels.

Nutrition Facts : Calories 2459.9, Fat 223.4, SaturatedFat 38.6, Cholesterol 211.5, Sodium 2013.7, Carbohydrate 100.1, Fiber 3.3, Sugar 3, Protein 18

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