Low Sodium Chive and Onion Rice Cakes
Crispy, savory, and guilt-free, these Low Sodium Chive and Onion Rice Cakes are the perfect snack or side dish for those seeking bold flavor without the salt. Made with tender short-grain rice, aromatic chives, and green onions, these baked rice cakes are seasoned with a delicate blend of garlic powder, onion powder, and a hint of black pepper for a satisfying crunch in every bite. Easy to prepare and naturally low in sodium, this recipe is a wholesome alternative to store-bought snacks, ideal for anyone aiming to maintain a heart-healthy diet. Enjoy them fresh from the oven or pair them with your favorite toppings or dips for a deliciously customizable treat.
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Ingredients
- 1 cup short-grain rice
- 2 cups water
- 2 tablespoons chives
- 1 tablespoon green onions
- 2 teaspoons olive oil
- 0.5 teaspoon garlic powder
- 0.5 teaspoon onion powder
- 0.25 teaspoon black pepper
Directions
Step 1
Rinse the short-grain rice thoroughly under cold water until the water runs clear.
Step 2
In a medium saucepan, combine the rice and water. Bring to a boil over high heat.
Step 3
Once boiling, reduce the heat to low, cover the saucepan, and let it simmer for 15-20 minutes until all the water is absorbed and the rice is tender.
Step 4
While the rice cooks, finely chop the chives and green onions and set aside.
Step 5
Once the rice is cooked, remove it from heat and let it cool slightly.
Step 6
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat.
Step 7
In a large mixing bowl, combine the cooked rice, chives, green onions, olive oil, garlic powder, onion powder, and black pepper. Mix well until all ingredients are evenly distributed.
Step 8
Dampen your hands slightly to prevent sticking and form the rice mixture into small, flat discs (about 2 inches in diameter each), then place them on the prepared baking sheet.
Step 9
Bake in the preheated oven for 15-20 minutes, flipping halfway through, until the rice cakes are lightly golden and crisp around the edges.
Step 10
Remove the rice cakes from the oven and let them cool on a wire rack before serving.
Nutrition Facts
| Serving size | (723.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 526.2 |
| Total Fat 28.7g | 0% |
| Saturated Fat 4.6g | 0% |
| Polyunsaturated Fat 2.7g | |
| Cholesterol 0mg | 0% |
| Sodium 20.2mg | 0% |
| Total Carbohydrate 60.5g | 0% |
| Dietary Fiber 1.6g | 0% |
| Total Sugars 0.5g | |
| Protein 5.5g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 68.5mg | 0% |
| Iron 1.0mg | 0% |
| Potassium 136.1mg | 0% |
Source of Calories