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How To make Light Herbed Rice Cake
1 c Rice, medium grained
-uncooked 1 ts -Salt
4 tb Butter; melted
1 c Cheddar cheese; medium-sharp
-grated 2 tb Onion; finely chopped
2 tb Dill, fresh; OR
2 ts -Dried dill
1 lg Egg; lightly beaten
1/2 c Milk
1/4 ts Tabasco; or other hot pepper
-sauce 1 pn -Freshly ground black pepper
"For a picnic, serve these squares of cheese, and other herb-flavored rice warm or at room temperature. They are also delicious eaten hot with tomato sauce and thin slices of cold rare roast lamb or beef." Preheat oven to 350F. In a medium saucepan, combine rice, salt, and 2 cups water. Bring to a boil over high heat. Cover tightly, reduce heat to lowest setting, and cook for 15 to 18 minutes, or until rice is tender but still lightly firm to the bite. Remove from heat and fluff rice with fork. In a large mixing bowl, combine butter, cheese, onion, dill, parsley, egg. milk, Tabasco and black pepper and blend well. Add rice and toss to combine well. Press mixture evenly into a lightly buttered 8 or 9 inch square baking dish. Bake in the centre of the oven for 35 to 45 minutes, or until rice is beginning to brown lightly around the edges and becomes crusty. Remove from oven and let cool for 20 minutes before cutting. Run a small knife around the edges of dish and cut rice into 2-inch squares.
How To make Light Herbed Rice Cake's Videos
Steamed mugwort rice cake
[April 13th, 2021]
Let me share how to make Korean Steamed rice cake with rice powder. It's easy to make Korean rice cake in spring. We have make soup with denjang(korean bean paste), and rice cake, mugwort jeon. we call sookterlterry or sookburmoori in korean.
1. Wash mugwort several times and remove moisture.
2. Add sweet rice powder (1 small size of paper cup), Stevia powder(1 tea table spoon).
3. mix them softly.
4. steam mugwort with rice powder 5 minutes.
5. enjoy your steamed rice cake.
General Tsos Chicken with Fried Rice Cake
This is the most realistic General Tsos Chicken Cake EVER! Of course what better to pair it with than veggie fried rice and broccoli. For more food cakes like this one check out the Food Cake playlist and scroll below. Subscribe, rate, and comment!
#foodcakes #cake #generaltsoschicken #chinesefoodcake
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I Love This Rice Recipe! | Wild Cookbook
How to Make Garlic Herb Cauliflower Rice
For the full Cauliflower Rice recipe with ingredient amounts and instructions, please visit our recipe page on Inspired Taste:
Cauliflower rice is a versatile and healthy side dish. For the best tasting riced cauliflower, it needs help from other flavors. In this herby version, we kick up the flavor with butter, lots of fresh herbs, fresh lemon juice, and garlic. For some extra crunch and texture, I love stirring in some roasted sliced almonds. You can leave these out or substitute other nuts.
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John LOVES This Pork, Cabbage + Rice Cake Stir-Fry!
Watch Rachael show you how to make one of John's favorite stir-fries with pork loin, shredded Napa cabbage + sliced rice cakes.
3-Layer Tahdig Savory Rice Cake by Parisa Parnian of Savage Muse
#FarhangFlavor: Episode 28 - CHEF PARISA PARNIAN - THREE LAYER TAHDIG SAVORY ART CAKE
We are delighted to welcome chef Parisa Parnian, the creative mastermind behind Instagram's Savage_Taste to #FarhangFlavor. Ms. Parnian is an Iranian-American multi-disciplinary visual artist, designer, storyteller, and cook. As a cultural and culinary uplifter, she has been combining her extensive experience in lifestyle design, event curation, food, and storytelling to delight the senses and warm the spirit.
In 2016 Parisa left her 20-year career in the fashion industry to launch Savage Muse, a radically inclusive design studio, and Savage Taste, a multi-faceted food, culture and community building hub.
“My passion for Iranian cuisine comes from the spirit of camaraderie and abundance that a classic Persian dinner party invokes in me. I am obsessed with learning about and pushing the envelope of how we can use traditional Persian spices and ingredients in artistic and playful ways.”
I wanted to create a savory version of a three-layer “cake” by using three of my favorite Persian rice dishes for each layer and bringing my artistic design background to create a special Tahdig (crispy rice crust) design that is inspired by cake decorating.
Learn more about Chef Parnian and Savage Muse via the below link:
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INGREDIENTS:
4 cups uncooked long-grain basmati rice
salt to taste
(Tahdig Art)
1/4 cup oil for tahdig crust
assorted herbs/vegetables for tahdig art (i.e. potato, purple yams, cherry tomatoes, colorful bell peppers, okra, sage leaves, cilantro, parsley, pickled peppers)
(Tahchin/Tahdig Layer)
3/4 cup yogurt
4 tablespoons saffron water
1 egg yolk
(Albaloo Polow Layer-Sour Cherry)
3/4-1 cup of sour cherries in juice (available in jars)
3/4 cup chopped or slivered pistachios
1/3 cup slivered almonds
1/3 cup crushed dried rose petals
(Sabzi Polow Layer-Herb Medley)
2 cups dried herb assortment (leeks, parsley, cilantro, chives, fenugreek, dill)
1 tsp salt to taste
1 tsp garlic powder
1 tsp turmeric
1 tbsp advieh (Persian rice spice mix)
(Barberry “Jam” Layer)
1 large onion sliced
2 tbsp oil
1.5 - 2 cups of dried barberries washed
1 tsp turmeric
1 tsp garlic powder
salt to taste.
For the full detailed directions please visit us at