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Rice Patties
Source: dLife

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

Prep Time: 20 minutes
Cook Time: 55 minutes
Difficulty: Intermediate

Nutrition Facts

Makes 10 servings
Amount Per Serving
Calories 127.5
Total Carbs 20.4 g
Dietary Fiber 3.7 g
Sugars 1.7 g
Total Fat 2.2 g
Saturated Fat 1.0 g
Unsaturated Fat 0.3 g
Potassium 319.5 mg
Protein 6.8 g
Sodium 137.7 mg
Dietary Exchanges
1/2 Fat , 1/2 Vegetables , 1/2 Meat , 1 Starch
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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4 cup  low sodium vegetable broth
0 1/2 cup  Rice, wild, dry
0 1/2 cup  long grain white rice
1 each  canola cooking spray
1 tsp  minced garlic
0 1/2 cup  part skim shredded mozzarella
0 1/4 cup  low fat shredded swiss cheese
0 1/4 cup  fresh chopped green onion
2 tbsp  reduced fat grated parmesan cheese
1 cup  dried basil
1 each  eggs
2 each  egg whites
0 1/2 cup  no-salt tomato sauce
2 tbsp  fat free milk
0 1/4 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.

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