cheesy brown rice veggie cakes {july 5, 2022}

One time while shopping at Costco, I saw Brown Rice Vegetable Cakes in the cold foods section. I grabbed a box of these tasty looking snacks, put it in my cart and while walking up and down the aisles, I read the ingredients and thought, "These would be so easy to make." And they are so easy to make. Use whatever vegetables you like.

The other day my veggie bin was full of bits of this and that: a half an onion, a chunk of red pepper, a half cup of fresh corn off the cob, a zucchini spear, broccoli florets, a couple handfuls of spinach. Guess what became dinner 😊 With food prices where they are, this recipe is perfect for using up those random little pieces that could go to waste.

Cheesy Veggie Brown Rice Cakes

2 c. cooked brown rice

1 T. olive oil

1/2 c. chopped onion

1 1/3 c. broccoli florets

1 medium carrot chopped

1 bunch kale shredded

1 red pepper chopped

Other veggie options that would be good: 1/2 c. frozen peas, chopped up green beans, sweet potato instead of carrots, cauliflower, spinach in place of kale...really whatever veggies you like or have on hand.

2 large eggs

2 c. shredded cheddar cheese

Preheat oven to 375°

Saute onions, broccoli, carrots, red peppers, and kale.

In a large bowl, whisk the eggs, fold in the cheese, rice and veggies. Add salt to taste.

Grease a muffin tin and put 1/4 c. mixture in each cup.

Bake at 375 for 20 minutes or until done.

Cool slightly and remove from muffin tin.

(Hot sauce is really good on these!)