Courtesy of Edgewood Country Club Executive Chef Tony Villanueva
Chef’s Notes
This plant-based, vegan, and gluten-free dish is bursting with flavor and is sure to satisfy any vegetarian or gluten-free vegan appetite. This dish can be served hot, cold, or at room temperature. Customize the size of the rice cakes according to your preference. Enjoy!
Ingredients
Rice Cake
- 1 cup of Sushi Rice or your preferred grain of rice
- 2 cups of water
- 1 tsp of Kosher Salt
- 1 tsp of Aleppo Pepper Flakes
- 1 tsp of Minced Chipotle Pepper in adobo
Sweet Mango & Black Bean Compote
- ½ cup of sweet ripe Mango, chopped
- ½ cup of canned black beans, rinsed
- 1 sprig of Cilantro Leaves, finely chopped
- 1 lime, juice, freshly squeezed
- 1 tbsp Agave Nectar
Handful of Greens Do Good microgreens for garnish
Step by Step Instructions
Rice Cake Instructions
- In a saucepan, bring two cups of water, kosher salt, and sushi rice to a boil.
- Once the rice and liquid come to a boil, reduce the heat to a simmer and cook for about 3 to 5 minutes, or until the rice is fully cooked and tender.
- Transfer the hot, cooked rice to a bowl and gently mix in the Aleppo Pepper and Minced Chipotle Pepper.
- Using a 3-inch ring mold or cup, shape the rice into a cake. As it cools, the starches in the rice will help it hold its shape until it’s plated.
Sweet Mango & Black Bean Compote Instructions
- In a bowl, combine the rinsed black beans, chopped ripe mango, lime juice, and agave nectar.
- Gently fold or mix the ingredients together.
Plating
Select an appropriate bowl or plate and gently place the rice cake in the center. You can add a cup of mixed greens to the plate before positioning the rice cake. Spoon a generous portion of the sweet mango and black bean compote on top of the rice cake. Garnish with a bunch of fresh microgreens.