Black Bean and Rice Patties
By Julie Cader
California Heirloom Black Rice is known for its delicious roasted nutty taste, and beautiful deep, dark color. This recipe uses a combination of black rice, black beans and vegetables to make tasty patties, either for yummy appetizers or a delicious side dish. The patties can also be served as vegetarian burgers.
1 cup Heirloom Black California Rice
2 cups chicken stock
1 teaspoon olive oil
2 15-ounce cans black beans, rinsed and drained
¼ cup olive oil, divided
1 red pepper, chopped
1 cup chopped scallions
¼ cup chopped carrots
1 jalapeno, seeded and chopped
¼ cup chopped celery
1 Tablespoon ground cumin
1 Tablespoon hot sauce
1 teaspoon crushed red chile flakes
1 teaspoon garlic powder
Salt and ground black pepper to taste
½ cup Panko bread crumbs
1 cup loosely packed fresh cilantro
½ cup sour cream
1 Tablespoon hot sauce
½ cup chopped fresh cilantro
Rinse rice in cold water and drain. In a large saucepan, combine
rice with stock and oil. Bring to a boil, stir again to blend, reduce heat to a simmer, cover and cook for 35 minutes.
Heat 2 tablespoons of the oil in a large skillet on medium-high heat. Add chopped vegetables and cook until crisp tender. Cool slightly. Transfer mixture to food processor and pulse until well blended and a chunky paste forms.
Add beans and rice to vegetable paste and pulse until beans are coarsely chopped. Transfer mixture to large bowl. Stir in seasonings, hot sauce, egg, Panko, and cilantro. Cover and refrigerate for a minimum of 2 hours, or overnight.
Shape rice mixture into patties (small patties for appetizers or larger patties for a side dish or burgers).
Brush a rimmed baking sheet with a generous amount of olive oil; place in 425 degree oven to heat for a few minutes. Gently place patties on hot, oiled sheet and press to flatten. Bake for 20 minutes. Let patties rest on sheet for a few minutes before plating.
In a small bowl, combine sour cream, hot sauce and chopped cilantro. Serve patties topped with sauce. Serves four to six, depending on size of patties.
Julie is Finance & Administration Manager for the California Rice Commission, and a big proponent of trying new recipes- especially if they feature California rice.