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Brown Rice & Goat Cheese Cakes February 26, 2011

Brown Rice & Goat Cheese Cakes

Brown Rice & Goat Cheese Cakes with fresh Carrots and Shallots

I first tried this recipe a couple of summers ago and it was absolutely delicious but I didn’t make it again for a long time because it is definitely pretty time consuming. Plan at least an hour from peeling the carrots to pulling your freshly baked brown rice and goat cheese cakes out of the oven. If you have the time, the results are well worth it. To make this batch a bit more time-friendly I made enough to freeze some and keep several in the fridge for the next couple of days.

Check out the recipe from here.

Featured Ingredient: Shallots
Shallots, part of the Allium family which includes onions, garlic, leeks, scallions and chives, have anti-inflammatory properties and may have anti-cancer and anti-arthritis properties as well. Shallots have a lighter, mildly sweet flavor when cooked than most onions or garlic and pair very well with the goat cheese in this recipe.


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