Cooking Instructions:
- 3 cups cooked Lundberg® Long Grain Brown Rice or Golden Rose® Brown Rice
- 1 cup chopped cilantro leaves
- 1 (16 oz.) container light sour cream
- 2 jalapeno peppers, seeded
- 1 1/2 tsp. salt, divided
- 1 pound medium shrimp, peeled, deveined
- 1 cup chopped green onions
- 1/2 tsp. pepper
- 2 tbsp. olive oil
Combine cilantro, sour cream, jalapenos and 1/2 tsp. salt in food processor and puree until smooth. Spoon into bowl; refrigerate. Combine rice, shrimp, green onions, remaining salt and pepper in food processor (do not wipe clean); pulse until texture is coarse. Shape into 12 patties, about 3 inches in diameter. Heat oil in large non-stick skillet over medium heat. Add six patties and cook 2 to 3 minutes on each side or until lightly golden; remove. Cook remaining patties, using additional oil,if needed. Serve with sauce and lime wedges, if desired. Makes 6 servings.
Recipe adapted from USA Rice Federation, www.usarice.com/consumer