Rice Patty Melts

Bring a large saucepan of water to a boil. Add rice and cook, stirring occasionally, until tender, about 40 minutes. Drain and let cool slightly.

Meanwhile, heat butter and 1 1/2 teaspoons oil in a large skillet over medium heat until the butter stops bubbling. Add onions and cook, stirring occasionally, until they are a deep golden-brown, 35 to 40 minutes.

Position racks in middle and upper thirds of oven; preheat to 350 degrees F. Coat a baking sheet with cooking spray.

Combine cumin, granulated garlic, crushed red pepper and white pepper in a medium bowl. Add the cooled rice, mayonnaise, cereal, mushrooms, 1/3 cup parsley and eggs; mix well. Scoop the mixture into 6 portions on the prepared pan and shape into patties.

Bake the patties on the middle rack until firm and lightly browned, about 30 minutes.

Meanwhile, whisk the remaining 2 tablespoons oil, 1 teaspoon parsley, peppers, vinegar, minced garlic, basil and chipotle in a small bowl.

Turn broiler to high. Top the patties with cheese. Broil on the top rack until the cheese melts, 1 to 3 minutes. Serve the patties on toast, topped with the onions and vinaigrette.