Sauteed Leeks and Brown Rice Cakes

This is a German Vegetarian Dish. – Lauch mit Sahne und Nuessen

Sauteed Leeks and Brown Rice Cakes

3/4 c. brown rice
1 1/2 c. broth or water
2 T. chopped chives
Freshly grated nutmeg
3 oz. Emmentaler cheese, shredded (about 3/4 cup)
2 large leeks (about 500 grams)
1 T. oil
1/2 tsp. dried marjoram
1 T. lemon juice
1/4 c. vegetable broth
1/2 c. cream

Start rice by combining rice with broth or water (add 1/2 teaspoon salt to water) in a pot with a tight-fitting lid. Bring to a boil, stir once, reduce heat, cover and simmer 50 minutes. Do not remove lid. Remove from heat and allow to sit, covered, for 10 minutes. Fluff with a fork. A rice cooker may be used with the same water-to-rice ratio.
Mix rice with chives, a pinch of freshly grated nutmeg and cheese (you may use cheese of your choice). Form patties with wet hands and place on cookie sheet. You may wish to use some non-stick spray or tin foil to keep clean up easy.

Bake rice cakes at 350°F until cheese is melted and underside crisp, about 25 minutes. Just before rice is done, but before you bake the patties, start cooking the leeks.
Clean the leeks (slice through the green 3/4 of the way and hold leaves under running water to remove dirt.
Slice leeks into about 3/4 inch widths on the diagonal. Use as much leek as you like. I like to add most of the green leaves as well as the whiter chunks.

Heat the oil in a frying pan that has a fitting lid and add leeks. Sprinkle the marjoram on top and sauté for 2 minutes. Cover pan and cook for about 5 minutes.
Add lemon juice, broth, cream and salt. Simmer for 10 – 15 minutes, or until leeks are soft, tender and sweet.  Serve with rice cakes from the oven. Sprinkle the walnut pieces and sesame seeds over the top.