Peanut-Soy Rice Cakes
with Spinach, Mushrooms & Chili Crisp
Keep It Vegetarian
Details
Rice cakes and vegetables are coated in an umami-rich sauce of soy glaze, peanut butter spread, and chili crisp, then baked in our recyclable tray until deliciously tender.
Ingredients
8 oz
Rice Cakes
3 tbsp
East Asian-Style Sautéed Aromatics
1 tbsp
Smooth Peanut Butter Spread
2 tbsp
Soy Glaze
4 tsp
Chili Crisp Seasoning
4 oz
Mushrooms
2 tbsp
Crème Fraîche
1 tbsp
Rice Vinegar
3 oz
Baby Spinach
1 each
Single-Use Aluminum Tray
Note: Measurements are for 2 serving recipes.
Instructions
step 1
Prepare the ingredients & make the base
Preheat the oven to 450°F. Wash and dry the fresh produce. Lightly coat the tray(s) with a drizzle of olive oil. In a bowl, combine the peanut butter spread, soy glaze, rice vinegar, 1/4 cup of water (or 1/2 cup for 4 servings), and up to half the chili crisp, depending on how spicy you'd like the dish to be. Using your hands, carefully separate the rice cakes. In the tray(s), combine the spinach, sautéed aromatics, peanut-soy sauce, mushrooms (tearing into bite-sized pieces before adding), and rice cakes. Stir to thoroughly combine.
step 2
Bake the tray & serve your dish
Tightly cover the tray(s) with foil and bake 15 to 20 minutes, or until the rice cakes are tender. Remove from the oven. Carefully remove the foil. Add the crème fraîche and stir until combined. Let stand at least 3 minutes. Serve the baked tray(s) garnished with as much of the remaining chili crisp as you'd like. Enjoy!
Ingredients
8 oz
Rice Cakes
3 tbsp
East Asian-Style Sautéed Aromatics
1 tbsp
Smooth Peanut Butter Spread
2 tbsp
Soy Glaze
4 tsp
Chili Crisp Seasoning
4 oz
Mushrooms
2 tbsp
Crème Fraîche
1 tbsp
Rice Vinegar
3 oz
Baby Spinach
1 each
Single-Use Aluminum Tray
Note: Measurements are for 2 serving recipes.
Instructions
step 1
Prepare the ingredients & make the base
Preheat the oven to 450°F. Wash and dry the fresh produce. Lightly coat the tray(s) with a drizzle of olive oil. In a bowl, combine the peanut butter spread, soy glaze, rice vinegar, 1/4 cup of water (or 1/2 cup for 4 servings), and up to half the chili crisp, depending on how spicy you'd like the dish to be. Using your hands, carefully separate the rice cakes. In the tray(s), combine the spinach, sautéed aromatics, peanut-soy sauce, mushrooms (tearing into bite-sized pieces before adding), and rice cakes. Stir to thoroughly combine.
step 2
Bake the tray & serve your dish
Tightly cover the tray(s) with foil and bake 15 to 20 minutes, or until the rice cakes are tender. Remove from the oven. Carefully remove the foil. Add the crème fraîche and stir until combined. Let stand at least 3 minutes. Serve the baked tray(s) garnished with as much of the remaining chili crisp as you'd like. Enjoy!
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