Crispy Wild Rice and Roasted Broccoli Cakes

These crispy wild rice and roasted broccoli cakes are a hearty and healthy lunch option.

The Deets

Don’t get me wrong, I love a good grain bowl or salad, but sometimes you just want something different, right? Enter these crispy wild rice and roasted broccoli cakes – they’re a total game changer and the perfect way to switch up your usual lunch routine. I was getting a bit bored with my same old lunches, so I decided to experiment with two of my favorite ingredients: roasted broccoli and crispy rice. The result? These savory, crunchy cakes that are packed with flavor and texture.

I’m a huge fan of roasted broccoli for its caramelized, slightly charred edges, and I absolutely love crispy rice for that satisfying crunch. So, this recipe is a perfect blend of both. To make things even more delicious, I added walnut breadcrumbs for a bit of nuttiness and lots of parmesan cheese to bring everything together with a rich, savory bite. The combination is seriously mouthwatering!

To finish it off, I topped the cakes with @stonewallkitchen‘s shallot and walnut dressing, which adds the perfect tangy and nutty flavor to complement the dish. It’s light, flavorful, and makes for a super satisfying meal. Whether you’re making this for a cozy lunch at home or a light dinner, it’s sure to become a favorite. Let me know if you try it, and I’d love to hear what other toppings or dressings you’d add to this dish!

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Wild rice and broccoli cakes

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Ingredients

• ▢ 2 cups cooked wild rice
• ▢ 2 cups broccoli
• ▢ EVOO
• ▢ flaky sea salt and pepper
• ▢ 3/4 cup parmesan
• ▢ 1 egg
• ▢ 3/4 cup breadcrumbs *you can do whatever breadcrumbs you want, I had a seeded loaf that I added baked with some olive oil, salt and pepper. Then I blended with olive oil and walnuts for a little bit of a nuttier breadcrumb.
• ▢ handful of walnuts

Instructions 

• Cook wild rice according to the package and let cool down.
• While rice is cooking, Preheat oven to 400 and slice broccoli. Add to a sheet pan. Season with olive oil, salt and pepper. Cook for about 12 min. If you are making homemade breadcrumbs, add broken up stale bread and season with salt, pepper and olive oil. Add to pan for the last 7 min or so.
• Remove broccoli and roughly chop.
• Add breadcrumbs to a food processor with your walnuts and a few tbsp of olive oil. Blend until combined.
• In a large mixing bowl, combine rice, broccoli, whisked egg, breadcrumbs, parmesan, flaky sea salt and pepper. I kind of eyeballed this and added each ingredient as I went, but you want the same consistency of almost a meatball.
• You can make the cakes whatever size you like and eye ball with your hand, or you can lay out mixture on a cutting board and use a glass to cookie cut out your cakes. That just makes them more round
• Add oil of choice to a pan and wait until it gets hot. Carefully add your cakes and cook for about 2-3 min per side. Remove and serve with dressing of choice. Enjoy!

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