Recipes Ingredients Seafood Recipes Salmon Recipes Brown-Rice Cakes with Toppings Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on January 22, 2019 Print Rate It Share Share Tweet Pin Email Puffy brown-rice cakes are just as versatile as toasts for layering on the flavor (and they're gluten-free). Ingredients Brown-rice cakes Assorted Toppings Avocado, tamari, and black sesame seeds Tahini, tomatoes, parsley, and sea salt Neufchatel, smoked salmon, red onion, and dill Nut butter, berries, and honey Ricotta, cucumber, coarse salt, and freshly ground pepper Peanut butter, hot sauce, and toasted unsweetened coconut flakes Hummus, thinly sliced sharp cheddar, and sprouts Plain Greek yogurt, pistachios, and honey Melted dark chocolate and sea salt Directions Layer on desired topping combinations for a quick and easy mini-meal. Marcus Nilsson Rate it Print