Source: dLife

Tasty cakes made of wild and white rice and served with a creamy tomato and basil sauce.

Servings

4 cup low sodium vegetable broth
0.5 cup Rice, wild, dry
0.5 cup long grain white rice
1 canola cooking spray
1 tsp minced garlic
0.5 cup part skim shredded mozzarella
0.25 cup low fat shredded swiss cheese
0.25 cup fresh chopped green onion
2 tbsp reduced fat grated parmesan cheese
1 cup dried basil
1 eggs
2 egg whites
0.5 cup no-salt tomato sauce
2 tbsp fat free milk
0.25 tsp dried basil

1 Bring broth to a boil in a large pot. Stir in both types of rice, cover and cook over medium low heat until rice is tender, about 35 minutes. Drain any excess liquid, rinse under cold water, and drain again.
2 Preheat oven to 425 degrees F and spray a baking sheet with nonstick cooking spray.
3 In a bowl, mix together cooled rice and the next 8 ingredients, mix very well. Measure out 1/4 cup of mixture and form into 10 patties; place on baking sheet.
4 Bake until browned, about 10 minutes per side.
5 While baking, heat tomato sauce, milk, and basil in a small pot; serve with rice cakes.

Brown rice can also substitute white rice.