Black Bean And Brown Rice Cakes Recipes

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BROWN-RICE CAKES WITH TOPPINGS



Brown-Rice Cakes with Toppings image

Puffy brown-rice cakes are just as versatile as toasts for layering on the flavor (and they're gluten-free).

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Salmon Recipes

Number Of Ingredients 10

Brown-rice cakes
Avocado, tamari, and black sesame seeds
Tahini, tomatoes, parsley, and sea salt
Neufchatel, smoked salmon, red onion, and dill
Nut butter, berries, and honey
Ricotta, cucumber, coarse salt, and freshly ground pepper
Peanut butter, hot sauce, and toasted unsweetened coconut flakes
Hummus, thinly sliced sharp cheddar, and sprouts
Plain Greek yogurt, pistachios, and honey
Melted dark chocolate and sea salt

Steps:

  • Layer on desired topping combinations for a quick and easy mini-meal.

VIRTUALLY FAT FREE BLACK BEAN RICE CAKES



Virtually Fat Free Black Bean Rice Cakes image

Another favorite recipe from "Fabulous Fat Free Cooking" by Lynn Fischer. I sometimes like to make smaller 1/4 cup cakes to use as a side dish with a salad.

Provided by - Carla -

Categories     Rice

Time 35m

Yield 2 serving(s)

Number Of Ingredients 9

1 cup vegetable broth
1/2 cup white rice
1 (15 ounce) can black beans, rinsed and drained
1/2 cup fresh breadcrumb (from 40 calorie per slice bread)
1 stalk celery, diced
1/4 cup sweet red pepper, diced
1/4 cup fat free egg substitute
1 teaspoon cumin (optional)
salt & freshly ground black pepper

Steps:

  • Preheat oven to 375°F.
  • Coat a baking sheet with non-stick cooking spray and set aside.
  • In a medium non-stick saucepan, combine the broth and rice.
  • Bring to a boil over medium-high heat.
  • Reduce to low; cover and cook for 20 minutes, or until the rice is tender and the broth has been absorbed.
  • Remove from heat and stir in black beans, bread crumbs, celery, red peppers, egg substitute and salt& freshly ground black pepper to taste.
  • Coat a 1/2 cup measuring cup with non-stick cooking spray.
  • Pack rice mixture firmly into measuring cup then turn it out onto the baking sheet (you may have to tap the measuring cup lightly to release).
  • Press to flatten into a 3/4 inch thick cake.
  • Repeat with remaining mixture.
  • Bake 20 minutes, or until heated through.
  • Serve and enjoy!

Nutrition Facts : Calories 514.5, Fat 3.6, SaturatedFat 0.8, Cholesterol 0.3, Sodium 274.3, Carbohydrate 95.5, Fiber 16.6, Sugar 3, Protein 24.4

BLACK BEANS WITH BROWN RICE



Black Beans with Brown Rice image

Your family will never miss the meat in this hearty, colorful and fresh-tasting main dish. Served over brown rice, it makes a healthy, stick-to-the-ribs dinner. -Sheila Meyer, North Canton, Ohio

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 5 servings.

Number Of Ingredients 12

1 small green pepper, chopped
1/2 cup chopped sweet red pepper
1/2 cup chopped sweet yellow pepper
1/2 cup chopped red onion
2 tablespoons canola oil
2 cans (15 ounces each) black beans, rinsed and drained
1 can (14-1/2 ounces) diced tomatoes, undrained
2 tablespoons cider vinegar
1/2 teaspoon garlic salt
1/8 teaspoon pepper
1/8 teaspoon cayenne pepper
2-1/2 cups hot cooked brown rice

Steps:

  • In a large saucepan, saute peppers and onion in oil until tender. Stir in the beans, tomatoes, vinegar, garlic salt, pepper and cayenne. Bring to a boil. Reduce heat; simmer, uncovered, for 12-15 minutes or until desired consistency, stirring occasionally. Serve with rice.

Nutrition Facts : Calories 327 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 614mg sodium, Carbohydrate 55g carbohydrate (6g sugars, Fiber 11g fiber), Protein 12g protein.

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