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    You are in: Home / Recipes / Brown Rice & Goat Cheese Cakes Recipe
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    Brown Rice & Goat Cheese Cakes

    Average Rating:

    4 Total Reviews

    Showing 1-4 of 4

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    • on October 09, 2008

      This was tough for me to make because I wasn't sure on "real" quantity of "scallions". I used regular yellow onions because technically, they are scallions but I'm not sure if I should have used green onions or something else. I'm better knowing number of cups. They didn't stay together very well at all for me so I think I must have done something wrong - therefore, I do intend to try to make these again. The taste wasn't bad at all - though my hubby thinks that I should add some salsa or some kind of spice to make them more moist. Mine were pretty dry. Made for PAC '08.

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    • on August 03, 2008

      These are nice when you're in the mood for something different. The toasted pecans and goat cheese went very well together, but I still felt they needed a little something extra. Maybe garlic? Maybe some red bell pepper? I used 1 whole egg instead of just the white. They gave me a little trouble holding their shape in the skillet, but they reform easily and after baking they hold together very well. I topped them with dijon mustard and had a little salad on the side. Thanx for a new and different recipe. I will make these again and add some other things to my liking...... but the goat cheese and pecans stay..... they make these special.

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    • on May 10, 2008

      I tried to give this 3 and 1/2 stars out of four, but 'Zaar wasn't cooperating, so I just had to round up. Not a bad recipe at all - a very nice idea, in fact - a bit like falafel. The unfortunate part for me was that the flavor of the goat cheese was totally lost. If I were to make these again, I'd probably use a stronger cheese - maybe a nutty gorganzola? - and I'd skip frying them. We didn't feel that the frying added to the flavor or texture at just added fat. Thanks for the recipe! I love trying new and exciting things!

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    • on May 01, 2008

      WE LIKED THESE! The carrots, pecans and goat cheese really compliment each other in this dish. Next time I will cut down a bit on the pepper and thyme as they seemed just a bit overpowering. Made for PAC, please see my rating system as I rate tougher than most.

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    Nutritional Facts for Brown Rice & Goat Cheese Cakes

    Serving Size: 1 (150 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 245.6
    Calories from Fat 130
    Total Fat 14.5 g
    Saturated Fat 4.0 g
    Cholesterol 11.2 mg
    Sodium 294.1 mg
    Total Carbohydrate 23.3 g
    Dietary Fiber 2.3 g
    Sugars 1.8 g
    Protein 6.8 g


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