Rice Cakes and Sauce

Submitted By: Downhome

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Difficulty: easy Prep Time: Fifteen Minutes Total Time: Under an hour

4 cups reduced sodium chicken stock
1/2 cup wild rice
1/2 cup white rice
1 tsp minced garlic
1/2 cup shredded mozzarella cheese
1/2 cup shredded Swiss cheese
1/2 cup chopped green onion
2 Tbsp Parmesan cheese, grated
1 tsp dried basil
2 eggs
1/2 cup pasta sauce, such as Ragu®
2 Tbsp evaporated milk
1/4 tsp dried basil

Preheat oven to 400°F. Bring stock to a boil in a saucepan. Stir in wild rice and simmer for 25 minutes. Add white rice, cover and reduce heat to medium low, cooking for 10 more minutes until rice is tender. Let cool slightly. Drain off liquid and rinse with cold water.

Combine the rice, garlic, cheeses, green onion, 1 tsp basil and eggs in a bowl. Stir until well blended. Taking approx. 1/3 cup, form into 10 patties. Place on baking sheet. Bake for 25 minutes, turning over at the half way mark.

For the sauce, heat the pasta sauce, evaporated milk and remaining basil in saucepan. Serve the cakes with the sauce on the side.