This was delicious! I served it as a 'wrap' in a tortilla (ran out of pitas) with lettuce, tomato & tahini sauce. The changes I made: used more cilantro/parsley and added some coriander. I added breadcrumbs tablespoon at a time til I reached the consistency I wanted (took about 5 TBS), so they were not too dry. I think 1 cup is a lot! I whirled it up in the food processor, then put the mix in the fridge for about an hour. Rolled them up in balls and put them in my cast iron pan with just a bit of oil. I squished them flat with my hand so they looked like silver dollar pancakes. I pan fried them at medium heat til done. If you have big eaters then double the recipe; my husband and I ate about 6 of these apiece but they are so yummy I need to go lock up the leftovers so I don't eat the rest up myself! The tahini is a must: 1 garlic clove, 1 tsp salt, 3/4 c. tahini, 1 tsp. cumin, 1/4 cup fresh lemon juice, 1/2-1 cup of water. Mix up to the lemon juice in the food processor, then add water til it's smooth and runny enough to pour.

Reviewed On: Jul. 12, 2009

This was so yummy! I did make some alterations: used chicken broth instead of water for the rice, used 1 cup dry rice, and added some garlic powder at the end, before baking it. I'm pretty sure I used a lot more cheddar too, I just eyeballed it. However, I thought I used too much rice, so next time I'll try 3/4 cup and see how it goes. Also, the bread crumbs browned up before the casserole got bubbly so I put tin-foil on top. I think 1 cup of breadcrumbs was too much, I'll try a little less next time. This is a definite favorite and I'll be making it again!

Reviewed On: Jun. 16, 2009