Virtually Fat Free Black Bean Rice Cakes |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 2 |
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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. Ingredients:
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 |
Directions:
1. Preheat oven to 375°F.
2. Coat a baking sheet with non-stick cooking spray and set aside.
3. In a medium non-stick saucepan, combine the broth and rice.
4. Bring to a boil over medium-high heat.
5. Reduce to low; cover and cook for 20 minutes, or until the rice is tender and the broth has been absorbed.
6. Remove from heat and stir in black beans, bread crumbs, celery, red peppers, egg substitute and salt& freshly ground black pepper to taste.
7. Coat a 1/2 cup measuring cup with non-stick cooking spray.
8. 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).
9. Press to flatten into a 3/4 inch thick cake.
10. Repeat with remaining mixture.
11. Bake 20 minutes, or until heated through.
12. Serve and enjoy!
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