Mark Bittman's Parmesan and Scallion Rice Cake

Yield: 6 servings
Calories: 169
Rating:  This recipe has not been rated
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rice-cakes

These rice cakes are a great way to personalize your meal. And if you make the rice the night before, the sugars in it will be absorbed in your blood less rapidly. Try these Parmesan and scallion rice cakes or make them your own by adding other ingredients.

Ingredients

  • 1 1/2 cups brown rice, cooked
  • 1 cup Parmesan cheese, grated
  • 1/2 cup chopped scallions
  • 1/2 cup chopped parsley
  • olive oil

Directions

1. Make the brown rice the night before and place in the fridge.

 

2. Mix all of the ingredients together and form in to patties. 

 

3. Cook them in olive oil over medium heat until they are browned on both sides.

 

Enjoy!

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