4 Rice cakes 1/4 c Picante sauce 1/4 c Refried beans 1/3 c Shredded Cheddar cheese 1/4 c Sliced jalapeno peppers Place rice cakes on baking sheet. Spread refried beans evenly on each rice cake; top with picante sauce, cheese, then with peppers. Bake at 400 degrees 10 minutes. Serve immediately. Microwave Oven Instructions: ============================ Prepare rice cakes as directed on microproof baking sheet. Cook uncovered on HIGH (maximum power) 1-1/2 minutes; rotate after 1 minute. Serve immediately. Each serving provides: * 87 calories * 3.7 grams protein * 3.4 grams fat * 9.4 grams carbohydrate * 310 milligrams sodium * 10 milligrams cholesterol Source: Cooking with Rice Reprinted with permission from The USA Rice Council Electronic format courtesy of Karen Mintzias
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how to use up leftover rice ????
vegan herby rice puffs ????????
1 cup leftover rice (if rice looks dry, reheat in the microwave for 1 minute before blending) 2 handfuls of leafy greens 1 tbsp olive oil 1 tbsp vinegar garlic powder, nutritional yeast, onion powder, parsley, pepper, red pepper flakes, salt
blend at high speed until stick dough forms
scoop into 1 inch balls and spread across baking tray
bake at 450F for 15-20 minutes, until brown and puffed
Rice Cakes
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INGREDIENTS: 2 cups water 2 tbsp gochujang 1 tbsp soy sauce 1 1/2 tbsp sugar 1 cup Korean rice cakes 2 sheets of fish cake cut into strips 1 tsp sesame oil Green onions Sesame seeds
Directions: 1. On medium heat, pour water into the pan. 2. Add the gochujang, soy sauce, and sugar. Continue to stir until gochujang and sugar dissolves, about 1-2 minutes. 3. Add rice cakes, fish cake, and sesame oil. 4. Garnish with green onions. Cook and stir for 2-3 min. 5. Sprinkle with sesame seeds.
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