Bring on the Broccoli! Broccoli, Cheddar, & Brown Rice Cakes

It has been months since I have posted a recipe using broccoli. That is astonishing to me is because we love broccoli and eat it pretty much weekly! The reason I haven’t posted a broccoli recipe in quite a while lies in the making. We eat broccoli often, especially in the winter, but it is just sooo good steamed with a bit of salt, pepper, & Parmesan cheese on it, that I forget to search for new ways to make it and blog about it. I am rectifying that oversight on my part today!

This recipe combines broccoli with brown rice and cheddar cheese. Loaded with flavor from the sauteed onion & garlic and the mustard, along with the cheese, these side dish patties are also part of a healthy eating plan due to the broccoli & brown rice. I love when nutritious options are also delicious!

Broccoli, Cheddar, & Brown Rice Cakes

Broccoli, Cheddar, & Brown Rice Cakes (adapted from cookinglight.com) Yield: 2 cakes, Serves: 4

Ingredients:

  • 1 tablespoon unsalted butter
  • 3/4 cup chopped yellow onion
  • 4 garlic cloves, chopped
  • 3/4 cup vegetable stock
  • 12 ounces fresh broccoli florets, cut into 1/2-inch pieces
  • 2 cups cooked brown rice
  • 1/4 cup breadcrumbs
  • 1 tablespoon grainy mustard
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon kosher salt
  • 3 ounces (about 3/4 cup) shredded sharp cheddar cheese, divided
  • 2 large eggs, lightly beaten
  • sliced green onions, for garnish

Cook the rice according to the package directions.

Instructions:

Preheat the oven to 450°F. Coat a baking sheet with cooking spray or use a Silpat mat.

Mise en Place!

Melt the butter in a large skillet over medium-high heat. Add the onion and garlic to the pan and sauté them for 4 minutes. Add the stock and broccoli to the pan. Bring it to a boil and cook for 3 minutes.

Cook the broccoli.

Combine the broccoli mixture, cooked rice, breadcrumbs, mustard, pepper, salt, and 1/2 cup of the cheese in a large bowl. Stir in the eggs.

Combine the broccoli mixture with the rice, cheese, eggs, seasonings, and bread crumbs.

Mix it well.

Divide the mixture and shape it into 8 (2 1/2-inch) patties. Arrange the patties on the prepared baking sheet and coat the patties with cooking spray. Bake at 450°F for 15 minutes.

Shape the mixture into patties & bake.

Top the patties with remaining 1/4 cup of cheese, and continue to bake them for 4 more minutes, until the cheese melts.

Add the remaining cheddar cheese and continue to bake the patties.

Garnish the patties with green onions, if desired and serve.

A great side & vegetable dish!

A healthy choice done right!  ~Linda

Broccoli, Cheddar, & Brown Rice Cakes (adapted from cookinglight.com) Yield: 2 cakes, Serves: 4

Ingredients:

  • 1 tablespoon unsalted butter
  • 3/4 cup chopped yellow onion
  • 4 garlic cloves, chopped
  • 3/4 cup vegetable stock
  • 12 ounces fresh broccoli florets, cut into 1/2-inch pieces
  • 2 cups cooked brown rice
  • 1/4 cup breadcrumbs
  • 1 tablespoon grainy mustard
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon kosher salt
  • 3 ounces (about 3/4 cup) shredded sharp cheddar cheese, divided
  • 2 large eggs, lightly beaten
  • sliced green onions, for garnish

Instructions:

Preheat the oven to 450°F. Coat a baking sheet with cooking spray or use a Silpat mat.

Melt the butter in a large skillet over medium-high heat. Add the onion and garlic to the pan and sauté them for 4 minutes. Add the stock and broccoli to the pan. Bring it to a boil and cook for 3 minutes.

Combine the broccoli mixture, cooked rice, breadcrumbs, mustard, pepper, salt, and 1/2 cup of the cheese in a large bowl. Stir in the eggs. Divide the mixture and shape it into 8 (2 1/2-inch) patties. Arrange the patties on the prepared baking sheet and coat the patties with cooking spray. Bake at 450°F for 15 minutes. Top the patties with remaining 1/4 cup of cheese, and continue to bake them for 4 more minutes, until the cheese melts. Garnish the patties with green onions, if desired and serve.

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