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Brown Rice & Goat Cheese Cakes

March/April 2008

Your rating: None Average: 4 (55 votes)

Medium-grain brown rice has a toothsome texture and nutty flavor that complement creamy, earthy goat cheese in these elegant cakes. Serve over salad greens as a main course.


Brown Rice & Goat Cheese Cakes Recipe

2 Reviews for Brown Rice & Goat Cheese Cakes

08/19/2013
Anonymous
Absolutely Delicious

Just finished this. It was absolutely delicious. I would recommend that you put anywhere from 3 - 6 shallots in. My shallots were pretty big so I only used 3 and that was fine. Also, I served on a bed of spinach dressed with a citrus dressing and ringed with cantelope, mandarins, and radishes. I'm always looking for really good vegetarian recipes and this is a great one. Was going to take a photo but we ate it before I could grab the camera.

Comments
08/21/2012
Too much Thyme.

These cakes had a yummy flavor. The thyme was overpowering though. I used whole dried thyme leaves rather than ground thyme which may have made it so overpowering. The underlying flavor of the brown rice and goat cheese was wonderfully creamy - the nuts added a nice crunch. I would definately make them again.

The goat cheese gives it a yummy creamy flavor
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