Crispy Rice Cake with salad

Crispy Rice Cake with Salad, serves 4

from Ellen's kitchen, with thanks from MarthaStewart.com

Ingredients:

Rice Cake:

• 2 cups cooked rice
• 1 cup coarsely grated zucchini (about 1 small)
• 1/2 cup freshly grated Parmesan
• 3 large eggs
• 1/2 tsp finely grated lemon zest
• 2 tbs thinly sliced fresh mint or basil
• salt and pepper
• 1/4 cup olive oil

Salad:

• 4 tsp olive oil
• 2 tsp lemon juice
• salt and pepper
• 1 bunch thinly sliced radishes
• 1 stalks thinly sliced celery
• dozen cherry tomatoes, halved
• 4 hand fulls of spinach, torn
• 2 avocados, thinly sliced

In a bowl:

• thoroughly combine rice, zucchini, Parmesan, eggs, lemon zest, sliced herb, 1 tsp salt, 1/4 tsp pepper (I did this the night before, and then cooked it the next day, and it was great!)

Heat:

• 1/4 cup oil in large nonstick skillet over medium-high heat.  When it shimmers, pour rice mixture into center and press with back of spoon until flattened to 1/2" thick pancake.  Cook until bottom is golden brown and edges are crisp, 4-5 minutes (lower heat if edges are browning too quickly).  Carefully flip over with large spatula.  Cook on second side until golden brown, 3-4 minutes more.  Transfer to cutting board.

Salad:

• Mix lemon juice and olive oil, salt and pepper to taste.  Set aside.  Mix salad ingredients listed (or whatever you decide) in a bowl, minus the avocado, and add salad dressing.  

Quarter:

• rice pancake.  Serve a quarter on a plate, top with sliced avocado, and salad, and serve to happy consumers! :)