These rice cakes aren’t the wimpy, air-filled ones that leave you feeling hungry. They’re filling, nutritious, and easy to make – all that a good rice cake should be!
Tahini Wild Rice Cakes
1 1/2 cups cooked wild rice
2 tablespoons ground old-fashioned oats (ground fine like flour in food processor)
2 tablespoons chopped onions or green onions
1 tablespoon extra-virgin olive oil
1 tablespoon tahini
1 tablespoon chopped fresh parsley or 1 teaspoon dried parsley
1/4 teaspoon salt
Combine all ingredients, except avocado slices, in a large bowl, and stir well. Heat olive oil in large skillet over medium-high heat. Scoop out 1/3 cup of mixture for each cake, and flatten in the skillet with a spatula. Cook 5 minutes, flip rice cake, and cook another 2 minutes on the other side. Serve warm. Top with avocado, if desired.
Yield: 4 servings (serving size: 1 rice cake)