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    You are in: Home / Recipes / Virtually Fat Free Black Bean Rice Cakes Recipe
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    Virtually Fat Free Black Bean Rice Cakes

    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    15 mins

    20 mins

    - Carla -'s Note:

    Another favorite recipe from "Fabulous Fat Free Cooking" by Lynn Fischer. I sometimes like to make smaller 1/4 cup cakes to use as a side dish with a salad.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 375°F.
    2. 2
      Coat a baking sheet with non-stick cooking spray and set aside.
    3. 3
      In a medium non-stick saucepan, combine the broth and rice.
    4. 4
      Bring to a boil over medium-high heat.
    5. 5
      Reduce to low; cover and cook for 20 minutes, or until the rice is tender and the broth has been absorbed.
    6. 6
      Remove from heat and stir in black beans, bread crumbs, celery, red peppers, egg substitute and salt& freshly ground black pepper to taste.
    7. 7
      Coat a 1/2 cup measuring cup with non-stick cooking spray.
    8. 8
      Pack rice mixture firmly into measuring cup then turn it out onto the baking sheet (you may have to tap the measuring cup lightly to release).
    9. 9
      Press to flatten into a 3/4 inch thick cake.
    10. 10
      Repeat with remaining mixture.
    11. 11
      Bake 20 minutes, or until heated through.
    12. 12
      Serve and enjoy!

    Ratings & Reviews:

    • on May 26, 2007

      55

      These were very nice. I used brown rice and added the optional cumin as well as some cayenne, sea salt and fresh ground pepper...just to up the spice factor a bit!! I took - Carla -'s suggestion and decided to make smaller cup cakes by making them in a muffin tin. They turn out really cute...a different presentation on the old rice and bean theme...this made about 8 muffin cakes for me... OH!!! - Do note to let them sit in the tin for a bit after they come out of the oven to make sure the shape holds before you dig in; I ruined the shape of 2 not waiting (but not the taste!!) Next time I make them I might add a bit of low-fat cheese just to experiment a bit, but in no way is it necessary. Thanks - Carla -!! A great healthy recipe.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on February 01, 2005

      55

      these were very good. I used whole wheat diet bread for the crumbs and substituted a well drained 4 ounce can of chopped green chiles for the red bell pepper. they were not to hard to make and a great vegetarian meal.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Virtually Fat Free Black Bean Rice Cakes

    Serving Size: 1 (296 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 514.4
     
    Calories from Fat 32
    36%
    Total Fat 3.6 g
    5%
    Saturated Fat 0.8 g
    4%
    Cholesterol 0.3 mg
    0%
    Sodium 274.3 mg
    11%
    Total Carbohydrate 95.5 g
    31%
    Dietary Fiber 16.5 g
    66%
    Sugars 3.0 g
    12%
    Protein 24.4 g
    48%

    The following items or measurements are not included:

    vegetable broth

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