Vegetable Curry Rice Cakes with Red Pepper Sauce

Ingredients

2 cups Riceland Extra Long Grain White Rice, cooked
4 tablespoons olive oil
1 medium yellow onion, diced
2 cloves garlic, minced or micro planed
2 tablespoons curry paste
1/2 pound ground pork
2 cups chopped greens (arugula, spinach, kale or chard recommended)
3 ounces panela cheese, grated

Red Pepper Sauce

2 tablespoons olive oil
1 medium yellow onion, sliced
2 cloves garlic, sliced
1 (12-ounce) jar roasted red peppers
1/2 cup vegetable broth
1/2 cup whipping cream
1 teaspoon white balsamic vinegar
1/2 teaspoon salt
1/2 teaspoon pepper

Preparation

1. Heat 2 tablespoons olive oil in a skillet over medium high heat.
2. Add the onions, garlic, curry paste and ground pork and cook until browned.
3. Turn the heat down to medium and add the greens, rice and cheese. Stir until combined and remove from heat.
4. When the mixture is cool enough to handle, form into triangles using about 1/2 cup of the mixture per triangle.
5. Heat the remaining 2 tablespoons of olive oil in a skillet and gently fry the rice cakes. The melting cheese will hold them together.
6. To make the sauce, heat the olive oil in a skillet over medium high heat.
7. Brown the onions and garlic, then add the remaining ingredients and heat through.
8. Blend either with an immersion blender or in a food processor. Garnish with fresh basil leaves and enjoy!