bEEF SATAY WITH WILD RICE CAKES

Beef Satay

Rice Cakes

  • 2 cups cooked Banquet Blend or Pasta Rice Blend
  • 3 cups broth
  • 1 1/2 tbsp. minced garlic
  • 1/2 cup minced onion
  • thyme or herb of choice
  • salt and pepper to taste
  • oil to brown them on griddle

Mix marinade ingredients in bowl, add the strips of beef.  Toss to coat and refrigerate for about an hour. 

To prepare rice cakes, in food processor on low speed, process the cooked rice, onions, garlic and herbs.  Only process for a few seconds at a time until mixture starts to stick together a bit.  Add small amount of broth and process a few seconds at a time until mixture can be formed into small patties, season with salt and pepper.  Shape mixture into small rice patties and brown on hot griddle until both sides are golden.  Remove from griddle and place in oven to keep warm. 

Remove beef from marinade and use skewers to thread the meat.  Brush with oil and grill Satay on the grill about 30 seconds to 1 minute on each side for medium rare.  Serve with warm rice cakes.