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Brown-Rice Cakes with Sauteed Fennel, Broccoli Rabe, and Ricotta

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Crisp on the outside, chewy in the middle, these rice cakes are simpler than they appear. Just mix brown rice with ground fennel seeds and egg whites, and panfry.

Source: Martha Stewart Living, September 2012
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  • The Kitchen Radio
    22 AUG, 2012
    Loved this recipe from the moment I laid my eyes on it in the magazine! Such a great use for left over brown rice! I made a version of it last night - http://thekitchenradio.com/2012/08/22/brown-rice-cakes-con-broccoli-rabe/
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