Do you rip recipes out of magazines, with the intention of trying them someday? I do it all the time, and a few times a year I review the pile and decide to just DO IT. This Spinach Rice Cakes recipe sounded great because we all love spinach and I often have leftover rice around, so it was easy to pull together. I just used pre-cooked brown rice in place of those steps in the original recipe.
Spinach Rice Cakes
- 2 tsp oil
- 1/2 cup chopped onion
- 2 cloves garlic, minced
- 1 package (10 oz) frozen leaf spinach, thawed and coarsely cut
- 3 cups cooked brown rice
- 1/2 cup grated Parmesan
- 1/4 tsp pepper
- 1 large egg
- 1/4 cup shredded mozzarella cheese
- 2 cups marinara sauce (for dipping)
We absolutely loved the flavor of these Spinach Rice Cakes, but my husband in particular thought they weren't filling enough to serve as a main dish. He's not a big fan of vegetarian meals anyway, so next time I make these it will be as a smaller meal, such as lunch for me and the kids.
Spinach Rice Cakes is linked up to Friday Food at MomTrends.