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Brown-Rice Cakes with Sauteed Fennel, Rabe and Ricotta
Nb persons: 4
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| 35 minutes Yield Ingredients | |
| 2 tablespoons | extra-virgin olive oil, divided, plus more for drizzling |
| 1 head | fennel, (about 1 pound with fronds), core trimmed, and stems cut lengthwise into 1/4-inch-thick slices |
| 1 1/4 teaspoons | coarse salt, divided |
| 3 | garlic cloves, thinly sliced |
| 2/3 cup | water, divided |
| 1 pound | bunch broccoli rabe, trimmed |
| 4 large | egg whites |
| 3 cups | cooked short-grain brown rice, (from about 1 1/4 cups uncooked) |
| 1/4 teaspoon | fennel seeds, toasted and coarsely ground |
| 1/2 cup | fresh ricotta |
| Freshly ground pepper | |
| 1/3 cup | fresh basil leaves |
Directions
Heat 1 1/2 teaspoons oil in a large nonstick saute pan over medium-high heat. Add fennel, and reduce heat to medium. Add 1/4 teaspoon salt. Cook, tossing once, until golden, 6 to 7 minutes. Clear a small space in pan, and add 1/2 teaspoon oil and the garlic. Saute, stirring, until garlic is fragrant and beginning to turn golden, 1 to 2 minutes. Add 1/3 cup water, cover, and reduce heat to low. Cook until fennel is tender, about 2 minutes. Raise heat to medium-high; add remaining water, the broccoli rabe, and 1/2 teaspoon salt. Cover, and cook, stirring once, until greens are tender, about 3 minutes more. Uncover pan, and let sit.
Heat 2 teaspoons oil in another large nonstick saute pan over medium-high heat. Meanwhile, whisk egg whites in a medium bowl until very foamy and starting to turn white but not stiff. Stir in rice, fennel seeds, and 1/2 teaspoon salt. Drop 4 separate spoonfuls (about half the batter) into pan, and spread each into a 3-inch round. Cook until golden brown, crisp, and set, about 3 to 4 minutes. Flip, and cook 1 minute. Keep cakes in a warm oven if desired. Wipe out pan, and repeat process with remaining oil and batter.
Divide cakes and vegetables among 4 plates. Top with ricotta, drizzle with oil, season with pepper, and scatter with basil.
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