I've been working on some new goat cheese appetizer recipes and really hit on a super healthy winner last night; I found a recipe online that I tweaked enough to call my own . . . It's absolutely amazing, thumbs up from the whole family. It was a bit of work, if you have a busy out of the house schedule, I would make the patties the day before and cook the day you serve. These were great hot, at room temp and even cold. Enjoy
Ingredients
3/4 cup medium-grain brown rice
1 1/2 cups water
olive oil
6 medium shallots, chopped
2 medium carrots, shredded using the large holes of a box grater
1/2 cup pine nuts
6 ounces chevre
1 large egg white
1/2 teaspoon herbs de provence
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
1.cook rice with water in a rice cooker until done. Remove from the heat and let stand, covered, for 10 minutes.
2.Meanwhile, heat some olive oil in a large skillet over medium heat. Add shallots; cook, stirring often, until soft, 2 to 3 minutes. Add a little more oil & carrots, reduce the heat to low and cook, stirring often, until softened and the shallots are lightly browned, about 4 minutes. Remove from the heat.
3.Preheat oven to 400°F.
4.Transfer the cooked vegetables and rice & everything else, to a large food processor. Pulse until well blended but still coarse. With wet hands, form the mixture into 9 3-inch patties (about 1/2 cup each). I set a large mouth quart size jar lid upside down in my hand and put the pattie in it to form a perfect circle.
5. Heat a bit more oil in the skillet over medium heat. Add the patties and cook until well browned, 3 to 4 minutes per side. Transfer to a baking sheet and bake 10 to 15 minutes.
I served these with pear slices on a small bed of endive. Next time I'll make a yogurt drizzle, just for looks.
Ingredients
3/4 cup medium-grain brown rice
1 1/2 cups water
olive oil
6 medium shallots, chopped
2 medium carrots, shredded using the large holes of a box grater
1/2 cup pine nuts
6 ounces chevre
1 large egg white
1/2 teaspoon herbs de provence
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
1.cook rice with water in a rice cooker until done. Remove from the heat and let stand, covered, for 10 minutes.
2.Meanwhile, heat some olive oil in a large skillet over medium heat. Add shallots; cook, stirring often, until soft, 2 to 3 minutes. Add a little more oil & carrots, reduce the heat to low and cook, stirring often, until softened and the shallots are lightly browned, about 4 minutes. Remove from the heat.
3.Preheat oven to 400°F.
4.Transfer the cooked vegetables and rice & everything else, to a large food processor. Pulse until well blended but still coarse. With wet hands, form the mixture into 9 3-inch patties (about 1/2 cup each). I set a large mouth quart size jar lid upside down in my hand and put the pattie in it to form a perfect circle.
5. Heat a bit more oil in the skillet over medium heat. Add the patties and cook until well browned, 3 to 4 minutes per side. Transfer to a baking sheet and bake 10 to 15 minutes.
I served these with pear slices on a small bed of endive. Next time I'll make a yogurt drizzle, just for looks.
