The holiday season is upon us and that means party season picks up. I hate being the person to ask the host what they’re making in advance, but sometimes you need to get the details so you know if you can actually eat anything or not. I used to get social anxiety when going to friends’ places for dinner parties, potlucks or hangouts because it’s the fear of the unknown, aka what I’m actually putting on my plate. While I am used to being a pain to the host, I am also getting a little swifter and have decided to arrive prepared to most parties. This is more self-serving than anything, but hey, a girl’s gotta eat!
I partnered with USA Rice to create a holiday-inspired dish, and off the bat I started thinking about all sorts of whacky and creative ideas. Of course, making a holiday sushi roll sounds appealing, but I’ve never made sushi before so let’s nix that idea. Therefore, I created something that is completely customizable. A Black Rice Cake, topped with whatever your heart desires. This could be your favourite tapenade or dip but I really like the classic combo of smoked salmon and fresh dill. The rice cake creates a crispy base and holds the toppings nicely for a perfect bite-sized appetizer for your holiday jam. And, true story, I was snacking on these for breakfast and lunch all week!
Rice is a great gluten-free grain option that keeps my mind and body fuelled for hours. It is also rich in nine essential vitamins, such as B-vitamins and zinc (great for energy and immunity). In moderation, this is my favourite, most satiating complex carb!
- 1 cup (250 mL) uncooked, U.S.-grown black japonica rice
- 2 cups (500 mL), filtered water
- 1 tbsp (15 mL) chives, chopped finely
- ½ cup (125 mL) gluten-free oat flour
- 1 egg
- ½ tsp (2mL) salt
- 1 tbsp (15 mL) olive oil
- 3 tbsp (45 mL) dairy-free tzatziki
- ½ cup (125 mL) cucumber, sliced
- 1 lb (500 g) smoked salmon
- 1 tbsp (15 mL) fresh dill sprigs
- In a pot, bring black rice and water to a boil. Reduce heat and simmer for 35-40 minutes. Once cooked through, cool completely.
- In a mixing bowl, combine cooked rice, chives, oat flour, egg, and salt. Preheat a frying pan to medium heat. Add 1 tbsp (15 mL) olive oil.
- Form small 1.5-inch diameter patties and batch fry 4 at a time. Cook for 6-8 minutes per side, until crispy. *The mixture may appear to be crumbly, however once cooked, the egg and flour will bind the patties. TRUST ME!
- Once they are all cooked, allow to cool slightly. Top with a dollop of tzatziki, piece of cucumber, smoked salmon, and sprig of dill.
- Place on a serving platter and voila, you are party ready!
Makes 10 servings.
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