Basmati Rice Cake with Grilled King Trumpet Mushrooms and Vegetable Ratatouille


Basmati Rice Cake with Grilled King Trumpet Mushrooms and Vegetable Ratatouille

This great dish is one of those uncommon vegetarian dishes. Great flavors meets unique and uncommon ingredients. I love mushrooms and I hope you will enjoy the trumpet mushrooms as much as i did.   Fire it up!!!


Basmati Cake



3 cups water

1 1/2 cup uncooked basmati rice

2 tablespoons olive oil, divided

1/2 cup finely chopped red bell pepper

1/2 cup finely chopped red onion

1/2 teaspoon fennel seeds, crushed

2 garlic cloves, minced

3/4 cup (3 ounces) shredded part-skim mozzarella cheese

1/4 cup dry breadcrumbs

1 tablespoon chopped fresh basil

1 teaspoon salt

1/4 teaspoon freshly ground black pepper

2 large egg whites, lightly beaten



Combine water and rice in pan; bring to a boil. Cover, reduce heat, and simmer 18 minutes or until liquid is absorbed. Cool 10 minutes. Add rice to lentils.

Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add bell pepper, onion, fennel seeds, and garlic to pan; saute 2 minutes or until tender. Cool 10 minutes. Add to rice. Add mozzarella cheese and remaining ingredients, stirring until well combined. Let stand for 10 minutes.

Wipe skillet clean with paper towels. Heat 2 teaspoons olive oil in skillet over medium heat. Spoon half of rice mixture by 1/3-cupfuls into pan, spreading to form 6 (3-inch) circles; cook 5 minutes or until lightly browned. Carefully turn cakes over; cook 5 minutes on other side. Remove cakes from pan. Repeat procedure with remaining 1 tablespoon olive oil and remaining rice mixture.



1 tablespoon olive oil

1/2 large onion, chopped

2 garlic cloves, minced

1 medium diced unpeeled eggplant

1 small diced zucchini

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

1 large diced tomato

1/2 cup chopped bottled roasted red bell peppers

2 teaspoons red wine vinegar

2 tablespoons chopped fresh basi


warm oil in a large nonstick skillet over medium heat.

Add the onion, garlic, eggplant, zucchini, salt, and pepper. Cook 8 minutes, stirring, until softened and cooked down.

Stir in tomato, red bell peppers, and vinegar; cook 10 minutes, until thickened. Remove from heat; stir in basil. Set aside


King Trumpet Mushrooms


2ea King Trumpets or Portobello

Salt and Pepper to taste

2 tsp Olive oil


Slice mushrooms into steaks

Toss into oil and season with salt and pepper

Either roast in the oven on a non stick tray for 20 minutes or grill for 10-12 minutes until tender




Read More