Sticky Brown Rice Cakes with Feta and Peas

  • Yield: 4 servings

Serve alone or with marinara sauce.


2cups raw short-grain brown rice
4cups water or vegetable broth
1/4cup shredded Parmesan cheese
1/2cup crumbled low-fat feta cheese
1/2cup frozen peas
6-- green onions, chopped


  1. Place rice and water or broth in a large saucepan with a tight-fitting lid. Bring to a boil, reduce heat, cover and simmer 45 minutes until rice is tender and liquid is absorbed. Cool rice slightly and add Parmesan, feta, peas and green onions.
  2. When rice is fairly cool, scoop into balls using a 4-ounce an ice cream scoop or spoon and flatten gently into thick patties.
  3. Spray a large nonstick skillet with no-stick cooking spray or olive oil and heat over medium heat. Add the rice cakes and cook 2 to 3 minutes on each side.  

Nutritional Info *per serving

  • Calories 415
  • Fat 7g
  • Saturated Fat 3g
  • Cholesterol 13mg
  • Sodium 292mg
  • Carbohydrate 75g
  • Fiber 7g
  • Sugars 2g
  • Protein 15g