Red, brown, or wild, it’s all good!!!

I frequently look in my fridge and observe what’s left-over, and ponder what to do with it! So the other day, I did pan seared salmon, my stand-by roasted veggies and steamed red rice. This rice is a chewy, nutty rice, and it was wonderful as a neutral balance for the meal. So next evening when I’m standing at the fridge pondering what to do, viola! Red rice = Rice Cakes! I had everything I needed to make a basic cake, and so I expanded my creativity as I forged ahead. The following recipe is my fast-born creation. As always, I’m a loosey-goosey cook, so feel free to adjust this recipe as needed to perfect it for you – one warning though: Be careful with the flour for the final binding, use it sparingly and just enough to hold them together for the pan searing. Too much flour and you’ll have gummy cakes… YUCK! Other than that, have fun and PLEASE do try them and let me know how they turned out and what you did to make them yours!!!

Red Rice Cakes


  • 2 cups cooked red, wild, or brown rice
  • ¼ cup toasted pine nuts
  • ¼ cup minced dried cranberries
  • ¼ cup minced green onions
  • ¼ cup grated Parmesan cheese
  • 1 egg – slightly beaten
  • Salt & Pepper to taste
  • 4 Tablespoons flour
  • 1 cup Panko bread crumbs
  • 2 Tablespoons Clarified butter


Combine first 5 ingredients together in mixing bowl, when done stir in slightly beaten egg, season with salt and pepper, and add only enough flour to gently bind the mixture (mixture will still be sticky, don’t add too much flour or cakes may be gummy when done).

Put panko in a shallow bowl and reserve for coating cakes.

Shape mixture into small patties, and gently coat each patty with panko. When done shaping and coating rice cakes, heat clarified butter in small sauté pan over medium heat. When hot, place cakes in pan and cook on each side until golden brown. Remove from heat and reserve for plating.


These cakes are wonderful as stand-alone appetizers, or as a first course on a bed of greens tossed in a light vinaigrette. They are also excellent topped with fruit chutneys, mango salsa, lemon aioli, etc. Trust your taste buds and have fun!

Wine Pairing:

These cakes are earthy,  savory, and a little sweet. A dry Riesling would be my first choice. It creates a nice counter-balance to the cakes, plus if you plate them with a vinaigrette the wine won’t be trounced by the acidity in the salad. Another choice would be a medium bodied Chardonnay or Viognier. Stay away from overly bright acidic whites like Pinot Grigio, or NZ Sauvignon Blanc. They are too bracing and bodacious if you’ve added the dried fruit. If you’ve omitted the dried fruit and kept them very savory, then these wines would work, but they’d HATE any sort of vinaigrette, so go the aioli route with them! MOST importantly, trust your palate… after all, you’re the one eating them!!!


4 Responses to “Red, brown, or wild, it’s all good!!!”

  1. 1 askstanford
    March 18, 2010 at 12:37 pm

    Outstanding post. Love those rice cakes, especially with the arugula.

  2. 2 Kevin
    March 18, 2010 at 3:21 pm

    Wow, what a creative concept! Bryce will have to try these — he’s really into wild rice and such.

    P.S.: I’m baaaack!

  3. 4 Kevin
    March 19, 2010 at 12:44 pm

    I had the flu, but I’m back in good health!

    I’ve been meaning to ask: I have some beets in the fridge that I harvested last fall, and they’re still good. Any interesting recipes I could use them in?

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

Patrick Bartlett

A conversation about food, wine, and the art of living well!


March 2010
« Feb    



%d bloggers like this: