Brown Rice & Goat Cheese Cakes

• 3/4 cup medium-grain brown rice
• 1 1/2 cups water
• 4 teaspoons extra-virgin olive oil, divided
• 6 medium shallots, chopped
• 2 medium carrots, shredded using the large holes of a box grater
• 1/2 cup toasted pecans (see Tip)
• 3 ounces goat cheese
• 1 large egg white
• 1/2 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground pepper

Preparation

1. Bring rice and water to a boil in a medium saucepan. Reduce heat to low, cover, and simmer at the lowest bubble until the water is absorbed and the rice is tender, 30-50 minutes (see Test Kitchen Note).
2. Remove from the heat and let stand, covered, for 10 minutes. Meanwhile, heat 2 teaspoons oil in a large skillet over medium heat.
3. Add shallots; cook, stirring often, until soft, 2-3 minutes. Add carrots, reduce the heat to low and cook, stirring often, until softened and the shallots are lightly browned, about 4 minutes. Remove from the heat.
4. Preheat oven to 400 degrees F.
5. Transfer the cooked vegetables and rice to a large food processor. Add pecans, goat cheese, egg white, thyme, salt and pepper. Pulse until well blended but still a little coarse.
6. Scrape into a large bowl. With wet hands, form the mixture into six 3-inch patties (about 1/2 cup each).
7. Heat the remaining 2 teaspoons oil in a large nonstick skillet over medium heat. Add the patties and cook until well browned, 3-4 minutes per side.
8. Transfer to a baking sheet and bake until an instant-read thermometer inserted into the middle registers at least 160Contributed by: EatingWell.com