Savory Brown Rice & Goat Cheese Cakes

For the Savory Rice Cakes

The "pantry treasure" of goat cheese will give these cakes their tangy and creamy texture, a fine contrast to the hearty brown rice

Ingredients

• ¾ cup medium-grain brown rice
• 1 ½ cups water
• 4 teaspoons extra-virgin olive oil, divided
• 6 medium shallots, chopped
• 2 medium carrots, shredded using the large holes of a box grater
• ½ cup toasted pecans
• 3 ounces goat cheese
• 1 large egg white
• ¼ teaspoon dried thyme
• ½ teaspoon salt
• ½ teaspoon freshly ground pepper

Instructions

1. Bring the brown rice and water to a boil in a medium saucepan.
2. Reduce the heat to low, cover, and let the mixture simmer at a low bubble until the water is absorbed and the rice is tender, about 30 to 50 minutes.
3. Remove from the heat and let the rice stand, covered, for 10 minutes.
4. Meanwhile, heat 2 teaspoons of the olive oil in a large skillet over medium heat.
5. Add the chopped shallots; cook, stirring often, until soft, about 2 to 3 minutes.
6. Add the shredded carrots, reduce the heat to low and cook, stirring often, until the vegetables have softened and the shallots are lightly browned, about 4 minutes.
7. Remove the cooked vegetables from the heat.
8. Preheat the oven to 400 degrees F.
9. Transfer the cooked vegetables and the brown rice to a large food processor.
10. Add the pecans, goat cheese, egg white, thyme, salt, and pepper to the food processor.
11. Pulse until well blended but still a little coarse.
12. Scrape the mixture into a large bowl.
13. With wet hands, form the mixture into six 3-inch patties, about 1/2 cup each.
14. Heat the remaining 2 teaspoons of oil in a large nonstick skillet over medium heat.
15. Add the patties and cook until well browned, about 3 to 4 minutes per side.
16. Transfer the patties to a baking sheet and bake until an instant-read thermometer inserted into the middle registers at least 160 degrees F, about 10 to 15 minutes.

Prep: 20 min • Cook: 45 min • Wait: 10 min