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

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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