I have this thing with rice. I buy it, make like half the bag, then forget about it. Okay I lied. This probably applies to majority of the items in my pantry. I only discover this issue, when it comes to cleaning out the pantry, which lets be real, only happens around Pesach time. I can't say that I'm great at the eat it or clean it thing like my friend Patchke Princess, but rice, I know how to take care of.
The clean it or eat it stage has it's benefits, (Hello all of the cookies I was saving for a better time...) but can be seriously detrimental in the weight department especially before a holiday where we are expected to look pleasant as we sit for 3- 3 course meals a day. So for this one, I got your back. It's pretty healthy! Plus it uses BOTH beans and rice so you kill two birds with one stone on the Peach prep front, or are we up to three now? Oh, its also only made with 7 ingredients. Did I forget to mention that? Whoops...
Also, just in case you have bookmarked this for after Pesach because you are a queen amongst women and have already kashered your kitchen, this saves pretty well and makes a great lunch for hungry but holiday stuffed Abbas and Moms everywhere.
How does it taste you ask? Well it's like Roasted garlic met up with some chili (the bean kind) and said let us make a delicious and beautiful union that tastes way better than Dr. Praegers! Hurrah! Plus, balsamic mayo really puts it over the top.
Thank you Seasons for sponsoring this recipe!
- 1 head garlic, top removed to expose cloves
- 1 -1 lb can black beans, drained and rinsed
- 1 1/2 c short grain brown rice, cooked according to package directions
- 1 egg
- 1 tbsp balsamic vinegar
- A pinch of cayenne pepper(optional)
- 1/2 tsp fresh thyme leaves
- Salt and pepper to taste.
- Preheat the oven to 400 F
- Wrap the garlic in foil completely and place in a baking pan. Allow the garlic to cook for 35-40 minutes or until the cloves are tender and deep brown. This may be done up to 3 days in advance.
- Prepare a cookie sheet with parchment paper.
- In the bowl of a food processor fitted with an "s" blade add the black beans, garlic, egg and cayenne pepper if using.
- Pulse until integrated but still a little chunky.
- Remove the black bean mixture from the food processor into a bowl. Stir in the brown rice and thyme. Season with salt and pepper to taste.
- Using a large ice cream scooper or 1/2 c measuring scoop, measure out scoops and place them on the cookie sheet about 1 inch apart. Using the back of a spatula or the scoop press down lightly so that a patty shape is formed. Place the cookie sheet in the freezer for 30 minutes so the patties retain their shape.
- Preheat the oven to 350 F
- Brush or spray the tips of the patties with oil.
- Place the cookie sheet in the oven on the middle rack. Cook for 15-20 minutes on one side or until the tops are crisp and then flip with a spatula and cook for 5-10 minutes or until the top is crisp.
- Serve warm on a bun with balsamic mayo, avocado and plenty of greens!
- 1/4 c mayo
- 2 tbsp Balsamic vinegar
- Salt and pepper to taste
Mix ingredients together and season to your liking.
Patties may be formed and frozen for up to 3 months in advance. After the 30 minute freeze, carefully layer the patties between sheets of parchment paper in a sealed container or zip top bag. To serve just continue on with the recipe. You may need a coup extra minutes of cook time depending on the temperature of your freezer.