Another scrummy recipe from our friend Lindy at Wonderland Bakes and Bites.  This one is called Black and white rice cakes and uses both black rice and white rice as key ingredients.

Black rice

We all know that brown rice is good for us, but did you know that black rice is even better? Potentially a super food, black rice bran hull contains significantly higher amounts of vitamin E. It bolsters the immune system and protects our cells from free radical damage. Read more about surprising super foods that are also black, here.

Out of all the types of rice available black rice contains the highest amount of nutrition that helps with growth. Perhaps black rice is the new brown?

These black and white rice cakes look absolutely delicious and could easily be made for a light lunch or a family dinner.

If you want to see more of the recipes by Munch which are gluten free then check these out: Pear and polenta cakeGluten Free Banana PancakesGluten free banana chocolate muffins and Gluten free zuchini fritters – breakfast.

 

 

Black and white rice cakes
 
Prep time
Cook time
Total time
 
Ingredients
  • ¾ Cup basmati/long grain rice
  • ¾ Cup black rice
  • 1 Eggplant - quartered lengthwise
  • 2 Courgette - halved lengthwise
  • 1 Red onion – finely diced
  • 5 Free range eggs -whisked
  • Red capsicum roughly diced
  • Large wedge pumpkin (1 cup cubed when cooked)
  • Couple handfuls of baby spinach - chopped
  • 200g Zany Zeus Classic Feta – crumbled (Omit for Dairy Free)
  • Few cherry tomatoes – sliced or halved to top cakes
  • Salt and pepper if desired
Instructions
  1. Heat Oven to 200C.
  2. Cook white and black rice to packet directions. Drain well. Cut pumpkin into smaller wedges. Drizzle or spray pumpkin, courgette and eggplant with a little olive oil. Sprinkle with salt and pepper if using. Roast, removing courgette and eggplant when cooked then finally pumpkin as it will take a little longer.
  3. Remove skin from pumpkin.
  4. Chop vegetables into medium sized chunks add to bowl with rice, red onion, egg, spinach, and feta. Save a little feta to sprinkle on top.
  5. Spray or grease a mini loaf pan, or line Texas muffin tin with baking paper squares.
  6. Spoon the rice and vegetable mix in topping with a little feta and cherry tomato. Bake till firm approximately 35-40 minutes.
  7. Cool in pan and remove carefully releasing edges with a knife.
Notes
These wee gems are tasty hot or cold great for lunch boxes and picnics.
Recommended Posts