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Cheesy Broccolini & Brown Rice Patties

May 25, 2015 by Jillian Leave a Comment

cheesy broccolini brown rice patties

brown rice patties

broccolini brown rice patties

It’s been raining nonstop here in Austin, Texas. The humidity has been off the chain and my hair is very unhappy. However, it’s been great for the greenery and all the lakes. I’m hoping it means this summer won’t be quite as scorching as usual. But that’s probably just a pipe dream…

On the plus side, broccolini popped in my brain the other day and I ran with it. Broccolini is one of those veggies that people tend to forget about, but it’s full of vitamins and nutrients, easy to prepare, and very yummy. I decided to create a recipe using this cruciferous vegetable and I came up with the idea of making cheesy brown rice patties and broccolini. I wasn’t sure if it would work, but I had a feeling it would, and the end result was better than I expected.

cheesy broccolini brown rice patties

It helps that anything with cheese in it is guaranteed to be good, especially vegan cheese 🙂

broccolini

First off, let’s talk about broccolini and why it’s sooooo good for you! Broccolini is like the supermodel version of broccoli. It has small florets, sometimes accompanied with tiny yellow flowers, and slender stalks. Because it’s so slim, it’s much easier to cook than regular broccoli. Like all cruciferous veggies, broccolini contains fiber, that magical substance that keeps your body moving and shaking. It also contains calcium, folate, iron, potassium, and vitamins A, C, & K. Plus it’s free of fat and cholesterol, and contains very low sodium.

If that’s not enough reason to eat these Cheesy Broccolini & Brown Rice Patties, here’s some more incentive: vegan, gluten free, healthy, and cheese.

brown rice

The first step actually begins the night before, or morning of, depending on when you want to make the patties. Most grains and legumes need to be soaked for several hours before cooking in order to release the outer layer of acids and allow greater absorption of nutrients. Although brown rice doesn’t contain as many of these acids, I still soak it whenever I can because it makes the cooking process easier. I use short grain rice because I think it has the best flavor. Place 1 cup of brown rice in a container, fill with water, and close with a lid. Soak in fridge overnight, especially if you want to make these for lunch, or you can start soaking them the morning of if you aren’t making them until dinner.

Drain and rinse the soaked rice. Add to 2 cups of boiling water and cook for 40-45 minutes on medium low heat, covered, stirring occasionally. When it’s soft, put the rice in a mixing bowl. Add 3/8 cup (1/4 c + 1/8 c for us mathematically challenged folks) nutritional yeast, 1/4 cup almond meal, 1/2 tsp garlic powder, and salt & pepper to taste. If you don’t have almond meal, don’t worry. I added it for a little texture boost, but it doesn’t really alter the taste of the recipe.

brown rice and broccolini

Rinse 6 stalks of broccolini and cut a couple inches off the end. Steam on low heat for 2-5 minutes or until fork tender and bright green. They cook quickly, so keep an eye on them! Drain and let them cool for a couple of minutes, then cut into small pieces and stir into the rice mixture.

broccolini and brown rice

Using your hands, form the mixture into patties that are about 2 inches wide and 1/2 an inch thick. Heat a thin layer of extra virgin olive oil in a pan and cook the patties on medium-low heat, about 5 minutes for each side so they have a nice golden brown color. Be gentle with the patties because they are delicate. The larger you make them, the easier they will fall apart on you.

When they are ready, plate them and sprinkle Daiya cheese shreds or melt it over the top. Makes 6-7 patties. I feel like these would also serve well with a brown mustard. I have a sixth sense about these things.

brown rice patties

brown rice patties

brown rice patties with vegan cheese

Cheesy Broccolini & Brown Rice Patties
 
Save Print
Prep time
10 mins
Cook time
55 mins
Total time
1 hour 5 mins
 
These patties incorporate hearty brown rice, nutrient dense broccolini, and cheesy nutritional yeast to create a filling meal with zest and crunch. They are gluten free, vegan, and extremely satisfying!
Author: Jillian
Recipe type: Dinner
Serves: 6-7 patties
Ingredients
  • 1 cup short grain brown rice
  • 2 cups of water
  • ⅔ cup of nutritional yeast
  • ¼ cup almond meal
  • ½ tsp garlic powder
  • salt & pepper to taste
  • extra virgin olive oil
  • 6 stalks of broccolini
  • Daiya cheese shreds or another vegan cheese
Instructions
  1. Place 1 cup of brown rice in a container, fill with water, and close with a lid. Soak in fridge overnight, especially if you want to make these for lunch, or you can start soaking them the morning of if you aren't making them until dinner.
  2. Drain and rinse the soaked rice. Add to 2 cups of boiling water and cook for 40-45 minutes on medium low heat, covered, stirring occasionally. When it's soft, put the rice in a mixing bowl. Add ⅜ cup (1/4 c + ⅛ c for us mathematically challenged folks) nutritional yeast, ¼ cup almond meal, ½ tsp garlic powder, and salt & pepper to taste. If you don't have almond meal, don't worry. I added it for a little texture boost, but it doesn't really alter the taste of the recipe.
  3. Rinse 6 stalks of broccolini and cut a couple inches off the end. Steam on low heat for 2-5 minutes or until fork tender and bright green. They cook quickly, so keep an eye on them! Drain and let them cool for a couple of minutes, then cut into small pieces and stir into the rice mixture.
  4. Using your hands, form the mixture into patties that are about 2 inches wide and ½ an inch thick. Heat a thin layer of olive oil in a pan and cook the patties on medium-low heat, about 5 minutes for each side so they have a nice golden brown color. Be gentle with the patties because they are delicate. The larger you make them, the easier they will fall apart on you.
  5. When they are ready, plate them and sprinkle Daiya cheese shreds or melt it over the top. Makes 6-7 patties. I feel like these would also serve well with a brown mustard. Store leftovers in a sealed container in the fridge.
3.3.3077

If you end up having any leftover patties, store in a sealed container in the fridge. These patties won’t disappoint, and I like them because there’s room for creativity. You could add sauteed garlic, onions, or other veggies to the mixture. Heck, chopped up olives might even be tasty with it.

They are super filling as well, but they would pair great with a salad or light side dish.

cheesy broccolini brown rice patties

Make it your own. And enjoy. Annnnd, if you have a ton of leftover broccolini like I did, I’ll be posting another recipe on Friday that you can use it in!

Jillian ♥

Related posts on Compassionate Women:

  1. Cheesy Broccolini Breakfast Biscuits
  2. Cheesy Quinoa With Avocado and Kale
  3. Cheesy Veggie Tofu Scramble

Filed Under: Dinner, Recipes Tagged With: almond meal, broccolini, brown rice, brown rice patties, cheesy, cheesy broccolini, cheesy broccolini brown rice patties, cheesy brown rice, cheesy patties, compassionate, compassionate women, cruelty free, dinner, extra virgin olive oil, fiber, gluten free, healthy, lunch, non dairy, nutritional yeast, nutritious, olive oil, patties, plant foods, plant power, plant protein, plant-based, plants, veg, vegan, vegetables, vegetarian, veggies, women

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HEY THERE! I’M JILLIAN.

I live near Houston, Texas with my rescue dog Stella! I create cruelty-free recipes that are delicious, to demonstrate that it's easy to follow a plant-based lifestyle. Not only are the health and beauty benefits noticeable, but it creates a more sustainable planet and keeps our animal friends safe & happy. In our spare time, Stella and I also love watching movies, reading, snuggling, and taking long walks! LEARN MORE…

Check out the documentary I directed!

remember my soul

Feature-length documentary that uncovers the Jewish history of the Rio Grande Valley of South Texas and the customs & traditions the Jewish people there have contributed to.

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