bittman's rice cakes

http://www.nytimes.com/2011/11/13/magazine/brown-rice-is-not-just-for-hippies.html?emc=eta1

Parmesan and Scallions

Combine 1 1/2 cups brown rice with 3 cups water over high heat. Bring to a boil, then lower the heat. Cook, stirring occasionally and adding more water if needed, until the rice is starchy and soft, about 1 hour. Chill for at least 1 hour. Stir in 1 cup grated Parmesan, 1/2 cup chopped scallions and 1/4 cup chopped parsley. Form into patties and cook in olive oil over medium-high heat until browned on both sides. Garnish: Grated Parmesan.

Carrots and Parsnips

Skip the cheese, scallions and parsley. Instead, stir 1 cup shredded carrots, 1 shredded small onion, 1/2 cup shredded parsnips and 1 tablespoon minced sage into the rice; proceed as above. Garnish: Chopped parsley.

Caramelized Leeks and Spinach

Skip the cheese, scallions and parsley. Cook 2 chopped leeks in 2 tablespoons olive oil until very soft and brown, 15 to 20 minutes. Add 3 cups chopped spinach and cook just until wilted. Stir the leeks and spinach into the rice; proceed as above. Serve with lemon wedges.