Red Rice and Beet Cakes

When I first stumbled upon the idea of making Red Rice and Beet Cakes, I was instantly intrigued. The vibrant colors of the beets paired with the hearty texture of red rice sounded like a match made in culinary heaven. I remember hosting a small gathering, and I wanted something that would not only please the palate but also catch the eye. These cakes became the star of the show! Each bite was a burst of flavor, and I loved how the honey mustard added just the right amount of zing. It was more than just a dish; it was a conversation starter, a memory maker. The best part? They’re not just delicious but also packed with nutrients, making them perfect for any health-conscious eater. Whether you’re looking for a unique appetizer or a satisfying main dish, these cakes deliver. So let’s dive into the making of these Red Rice and Beet Cakes!

Ingredients You’ll Need for Red Rice and Beet Cakes

The ingredients for Red Rice and Beet Cakes are what truly make this dish shine. Each component plays a pivotal role, working in harmony to create a delicious final product. The blend of earthy, sweet, and tangy flavors not only excites the taste buds but also makes this dish a nutritious choice. Let’s take a closer look at the key players:

• 1 1/2 cups of water: Essential for cooking the rice to perfection.
• 2/3 cup of red rice: This hearty grain provides a nutty flavor and chewy texture.
• 3 tablespoons of dijon mustard: Adds a sharp and tangy kick.
• 1 tablespoon of honey: Sweetens the sauce and balances the mustard’s tang.
• 1 1/2 tablespoons of minced gherkins: Provides a crunchy texture and enhances flavor.
• 1 cup of shredded raw red beets: The star ingredient, giving the cakes their color and moisture.
• 1 cup of crumbled mild feta: Adds creaminess and a salty flavor.
• 1/4 cup of quick-cooking rolled oats: Helps bind the mixture together.
• 1/2 cup of finely chopped green onions: Adds a fresh, mild onion flavor.
• 1/2 cup of finely chopped dill: Brings a refreshing herbal note.
• 2 large eggs: Acts as a binder for the cakes.
• 1/4 teaspoon of fine sea salt: Enhances all the flavors.
• 1/4 teaspoon of freshly ground black pepper: Adds a touch of spice.
• 2 tablespoons of extra-virgin olive oil: For frying the cakes, contributing to a crispy exterior.
• 1 whole lemon: Cut into wedges, for garnish.

Step by Step Instructions for Red Rice and Beet Cakes

Making Red Rice and Beet Cakes is a straightforward process that yields delicious results. Follow these steps for perfect cakes that are sure to impress! Let’s get started:

1. In a heavy 2 quart saucepan, combine 1 1/2 cups of water and 2/3 cup of red rice. Bring it to a boil, then cover and reduce the heat to maintain a gentle simmer. Cook until the rice is tender and the water is absorbed, which should take about 25 minutes.
2. Once the rice is cooked, drain any excess water and spread it out on a sheet tray to cool. This will help prevent the cakes from becoming mushy.
3. While the rice cools, prepare the honey mustard sauce. In a small bowl, whisk together 1 tablespoon of honey and 3 tablespoons of dijon mustard until well combined. Stir in the chopped gherkin pickles and a dash of Sriracha sauce, if desired. Cover and refrigerate until ready to use.
4. Once the rice has cooled, place it in a large mixing bowl. Add the shredded raw beets, crumbled feta, quick-cooking rolled oats, finely chopped green onions, dill, beaten eggs, salt, and black pepper.
5. With your hands, mix the ingredients thoroughly until well combined. Don’t be afraid to get your hands dirty; the mixture should hold together. If it seems too loose, add more oats a tablespoon at a time until it firms up.
6. Moisten your hands with a little water. Using a 1/3 cup measuring cup, scoop out the mixture and form it into cakes that are about 2 1/2 inches in diameter. You should get around 8 cakes from the mixture.
7. Place the formed cakes on a baking sheet and cover them with plastic wrap. Chill in the refrigerator for 30 minutes. This helps them hold their shape when cooking.
8. When you’re ready to cook, heat 1 tablespoon of olive oil in a large skillet over medium heat until it shimmers. Carefully add four cakes at a time, cooking until they are golden brown, which should take about 6 minutes.
9. Gently flip the cakes halfway through cooking to ensure they are evenly browned. Once done, transfer them to a plate and repeat with the remaining cakes.
10. Serve the Red Rice and Beet Cakes warm or at room temperature, garnished with lemon wedges and accompanied by the honey mustard sauce.

Expert Tips about Red Rice and Beet Cakes

To make your experience with Red Rice and Beet Cakes even better, here are some expert tips to keep in mind:

• Storage: Leftover cakes can be stored in an airtight container in the fridge for up to 3 days. Reheat them in a skillet for a few minutes for a crispy texture.
• Freezing: You can freeze uncooked cakes by placing them on a baking sheet, then transferring them to a freezer bag once frozen. Simply cook them straight from frozen, adding a few extra minutes to the cooking time.
• Pairing: These cakes pair wonderfully with a fresh salad or roasted vegetables, making for a balanced meal.
• Adjusting Spices: If you prefer a spicier kick, feel free to add more minced chilies or serve with a spicy sauce.
• Alternate Ingredients: For a variation, try adding different herbs or spices, like thyme or smoked paprika, to the mixture.

Serving Ideas for Red Rice and Beet Cakes

When it comes to serving Red Rice and Beet Cakes, the possibilities are endless! Here are some creative ideas:

• As an Appetizer: Serve the cakes warm with the honey mustard sauce as a delightful starter for your dinner parties.
• For Lunch: Pack them in your lunchbox alongside a side salad or some roasted vegetables for a nutritious meal.
• As a Main Course: Pair with quinoa or couscous for a complete dinner that’s both filling and healthy.
• Comfort Food: Enjoy them with a creamy yogurt sauce or topped with avocado for a twist on comfort food.
• Seasonal Pairing: These cakes are perfect for springtime gatherings, showcasing seasonal produce in a colorful dish.
• Storage Tips: If you have leftovers, store them in the refrigerator for up to three days, or freeze un-cooked cakes for later use.

FAQ

Conclusion

The Red Rice and Beet Cakes are not only visually appealing but are also packed with flavor and nutrients. They’re easy to make and perfect for any occasion, whether it’s a casual lunch or a fancy dinner. I encourage you to try this recipe and delight in the wholesome goodness it brings to your table. Your taste buds will thank you, and your guests will be impressed!

Red Rice and Beet Cakes

The ultimate comfort food for spring is here! Red Rice and Beet Cakes are both colorful and nutritious, making them a perfect choice for any meal. They are packed with flavor and easy to prepare, ensuring you’ll want to make them tonight!

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 30 minutes mins

Course Dinner, Side Dishes

Cuisine American

Servings 8 cakes

Calories 180 kcal

Equipment

• Skillet
• Frying Pan
• Whisk
• Large Pot
• Saucepan
• Grater
• Chef's Knife
• Mixing Bowl
• Wooden Spoon

Ingredients

  

• 1 1/2 cups water
• 2/3 cup red rice or about 2 cups lightly packed cooked red rice
• 3 tablespoons dijon mustard
• 1 tablespoon honey
• 1 1/2 tablespoons minced gherkins
• 1/4 - 1/2 teaspoon Sriracha sauce or more to taste (optional)
• 1 cup shredded raw red beets (about 1), using the larger holes of box grater
• 1 cup crumbled mild feta preferably sheep's milk
• 1/4 cup quick-cooking rolled oats plus a couple more tablespoons more as needed
• 1/2 cup finely chopped green onions (about 3)
• 1/2 cup lightly packed finely chopped dill
• 2 large eggs lightly beaten
• 1 - 2 teaspoons minced hot green chilies such as serrano (optional)
• 1/4 teaspoon fine sea salt
• 1/4 teaspoon freshly ground black pepper
• 2 tablespoons extra-virgin olive oil
• 1 whole lemon cut into wedges, for garnish

Instructions

 

• Combine the rice and water in a heavy 2 quart saucepan with a tight fitting lid. Bring to a boil, then cover and decrease the heat to maintain a simmer. Cook until the rice is tender and the water is mostly absorbed, about 25 minutes.
• Drain off any remaining water and spread the rice on a sheet tray to cool. While the rice cools, prepare the honey mustard. In a small bowl, whisk together the honey and dijon mustard until well combined. Stir in the chopped gherkin and Sriracha. Cover and place in refrigerator until ready to use.
• Once the rice is cool, place it in a bowl and add the beet, feta, oats, green onions, dill, eggs, chilies, salt, and pepper. With your hands, mix the ingredients until well combined. No need to be gentle. If the mixture does not hold together, add additional oats by the spoonful until it does.
• Moisten your hands and, using a 1/3 cup measuring cup, form the mixture into 8 cakes about 2 1/2 inches in diameter. Place the formed cakes on a baking sheet, cover with plastic wrap and chill for 30 minutes.
• When you are ready to cook the cakes, heat 1 tbsp of olive oil in a large skillet over medium heat until it shimmers. Cook the cakes 4 at a time, until golden brown, about 6 minutes. Gently flip the cakes halfway through cooking time. Repeat with the remaining 4 cakes.
• Serve warm or at room temperature with the honey mustard sauce.

Notes

• For gluten-free: Use certified gluten-free rolled oats.

Keyword Beet Cakes Recipe, Healthy side dish, Red Rice Cakes, Vegetarian Appetizer

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Meet Lydia James

I’m Lydia! I love the challenge of experimenting with new ingredients and finding creative, delicious ways to use up leftovers. My goal is to make your weeknight cooking feel stress-free, exciting, and full of flavor. I loved the creative process behind this dish, and I really hope it becomes a new favorite in your weekly rotation. I can't wait to hear what you think!