Spicy rice cakes

Ingredients for 4 servings:

• 1 cup brown rice, 160 g
• 2 cups water
• 350 g leek, frozen or 1 fresh stalk
• 150 g soup vegetables, frozen
• some water
• 2 tbsp sesame seeds (30 g), unhulled
• 1 tsp mustard seeds
• 1 tsp coriander
• 1 tsp turmeric
• 1 tsp seasoning salt
• 1 cup beans, approx. 160 g red ground
• 1 cup corn kernels, approx. 160 g ground, not popcorn
• 8 tbsp buckwheat, approx. 100 g ground
• 1 bag of baking powder
• 1 tsp herbal salt, up to 2 tsp
• 1 tsp salt, approx.
• 1 pinch(s) of sugar
• 30 g ginger, finely chopped
• 1 can of tomato(s), chunky 425s
• Margarine, for greasing

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

gluten-free, egg-free, dairy-free, vegan

2 x 1.5 l casserole dishes with lids, enough for 4 people. Add rice to boiling water, reduce heat to very low, close lid, and simmer for about 40 minutes, then let it swell for another 10 minutes. Boil frozen soup vegetables in a little water for about 10 minutes, then add frozen leek, reduce heat, and simmer for another 20 minutes. Toast everything from sesame seeds to seasoned salt in a hot pan. Mix all ingredients together, pour into two greased 1.5 l casserole dishes, smooth the surface, and close lids. Bake in a preheated oven at 160°C (convection oven) for about 60 minutes. Note: This is a rather dry dish, without eggs. Ginger also goes very well with it. We simply paired it with a good, dry red wine. Our own recipe.