Prosciutto & Asiago Rice Cakes with Pesto Aïoli
This easy appetizer recipe is from the USA Rice Federation.
Serve with Fontana Candida Frascati, a slightly sparkling white wine from Italy.
1/3 cup Delouis fils Fresh Aïoli
2 Tbsp Whole in the Wall Basil Pesto
3 cups Rice Expressions Organic White or Brown Rice
2/3 cup grated Asiago cheese
2 large eggs, lightly beaten
4 oz thinly sliced prosciutto, chopped
½ tsp black pepper
Vera Jane’s Extra-Virgin Olive Oil
Combine aïoli and pesto in a small bowl and refrigerate.
Combine rice, cheese, eggs, prosciutto, and pepper in a large bowl and mix well. Heat about 2 tablespoons of oil in a large nonstick skillet over medium heat. Using an OXO Good Grips medium cookie scoop (#40 size, about 1½ Tbsp), place scoops of rice mixture in the hot oil. Sauté about 2–3 minutes, until golden brown. Turn and press lightly with a spatula. Sauté on second side an additional 2–3 minutes. Place rice cakes on a baking sheet and keep warm in a 250°F oven. Continue with remainder of rice mixture, using additional oil if needed. Serve warm with pesto aïoli for dipping.
Makes 24 servings
Per serving: 93 calories; 6g total fat; 1g saturated fat; 29mg cholesterol; 172mg sodium; 6g total carbohydrates; 3g protein;
Allergy Warning: Contains milk and eggs and other nuts