Jasmine Rice and Bean Cake with Avocado, Tomato and Corn Salsa

Ingredients

• Jasmine Rice and Bean Cake
• 1 pound Jasmine Blend
• 2½ cups Anasazi Beans
• ¼ cup cilantro, chopped
• 3 tablespoons butter
• 2 leek, half moon dice
  garlic (1 head roasted)
• ¾ cup whipping cream
• 2 egg beaters
• flour (¾ cup for Jasmine and 1¼ cup for Kansas)
• salt to taste
• Avocado, Tomato & Corn Salsa
• 4 cups (10) roma tomatoes, seeded and diced
• ¼ cup cilantro, chopped
• 1½ cups corn, frozen or fresh
• ½ cup red onion, diced
• jalapenos to taste (optional)
• 1/8 cup lime juice
• 1 teaspoon cumin
• ¼ teaspoon black pepper
• ½ teaspoon salt

Directions

Jasmine Rice and Bean Cake; Cook both the Indian Harvest Medley and beans according to package directions. Set aside to cool. Place 1 head of garlic wrapped in foil in oven preheated to 350 degrees for 45 minutes. Remove and unwrap to let cool. Melt butter in saute pan. Peel the outside skin off of the garlic and cut off the root end of the entire head of garlic. Squeeze garlic out of each clove into the saute pan. On low heat stir the garlic and butter until mixed well. Add leek and saute for 5 minutes on low to medium heat while stirring occasionally. Add all ingredients (except the flour) to the Indian Harvest Rice Medley and mix well. Slowly stir in flour until mixed well. Mixture should be made into 1/2 inch thick 4 inch round patties. Place patties into a hot saute pan coated with light cooking oil and cook until light brown and firm on both sides. Serve while hot.
Avocado, Tomato & Corn Salsa: Combine all ingredients and stir lightly until mixed well.
*NOTE: Avocados should be added right before serving due to their tendency to become mushy when stirred a lot. Try serving over Jasmine Rice and Bean Cakes or serve as a traditional salsa with chips.

Yield: About 34 ½-cup servings