Rice Patties

This is the best use for leftover rice I've found so far. The recipe is adapted from one I got from Mambo Sprouts.

2/3 cup panko bread crumbs
1 cup packed cooked rice (the soft, leftover variety)
1/4 cup grated zucchini
2 Tbsp grated carrot
2 Tbsp plain yogurt/soy yogurt
2 Tbsp minced thai basil or 1/4 cup minced cilantro
1 garlic clove, pressed
1/4 tsp salt
1/4 tsp black pepper
1/4 tsp coriander
1/4 tsp cumin
canola oil for pan-frying

Process bread crumbs in food processor until crumb size is approx. half that of original.

Add remaining ingredients and process until well-combined.

Heat oil in nonstick skillet.

Shape rice mixture into golf ball size and then press into small patties, placing each patty directly in heated skillet.

Brown patties in skillet, about 2-3 minutes per side.

Serve warm. Yum.

Asparagus Slaw

This recipe is from Didi Emmons' Entertaining for a Veggie Planet.

1.5 lb asparagus
1/4 cup fresh lemon juice
1/4 cup extra virgin olive oil
20 kalamata olives, pitted and coarsely chopped
1/3 cup packed fresh mint leaves
1 red bell pepper, very thinly sliced
1 small red onion, thinly sliced
salt and pepper to taste

Bring a large pot of salted water to a boil. Meanwhile, break off and discard te tough bottom quarter of each asparagus spear. Blanch the asparagus in the boiling water for 3 minutes. Drain and immediately rinse under cold running water until cool; drain again. Cut the spears in half lengthwise.

In a large bowl, whisk together the lemon juice, olive oil, olives and mint. Add the asparagus, bell pepper, and onion and toss well to coat. Season with salt and pepper. Serve at room temperature, or refrigerate for up to 6 hours and serve cold, tossing again just before serving.

Muhammara (Pomegranate-Walnut Dip)

This was a big hit at our annual Fourth of July party. I served it with Triscuits and homemade pita chips. The recipe is from Didi Emmons' "Entertaining for a Veggie Planet."

one 6-inch pita bread
1 cup chopped walnuts
1-2 tsp hot sauce (I used Cholula)
1.5 Tbsp pomegranate molasses
1 garlic clove
1/2 tsp ground cumin
2/3 cup extra virgin olive oil
1 tsp salt

1. Preheat oven to 325, Carefully separate the pita bread into 2 disks, and place them rough side up on a rimmed baking sheet. Toast for 10 minutes, or until golden. Set the toasted pita bread aside. Spread the walnuts in a single layer on the same baking sheet and toast for 5 minutes, or until golden brown. Transfer the walnuts to a large bowl.

2. In a food processor, pulse 1 of the pita disks until finely chopped but not pasty. Transfer to the bowl with the walnuts. Process the remaining pita then add the hot sauce, pomegranate molasses, garlic and cumin to the processor and puree until smooth.

3. With the machine running, slowly add the olive oil through the feed tube and process until well incorporated. Transfer the pita mixture to the bowl with the walnuts and stir in the salt. Serve the muhammara at room temperature.