1 cup uncooked long-grain white rice
3/4 cup water
1 cup drained chicken bouillon
1 egg
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 teaspoon white sugar
1/2 teaspoon ground ginger
1/2 teaspoon ground cloves
3/4 cup scallions, thinly sliced
1/2 cup quartered cooked Turkey, drained
1 teaspoon salt
1/2 cup crushed cherry tomatoes
1/2 cup chopped carrots
1/2 cup chopped dried ginger root
1/2 cup chopped fresh basil leaves
Preheat oven to 375 degrees F (190 degrees C).
In a medium saucepan bring water to a boil, bring rice to a boil. Simmer 15 minutes, stirring occasionally. Remove from heat and let cool.
In a large bowl combine chicken and rice with bouillon and egg. In a separate bowl mix together salt, pepper, sugar, ginger, garlic, scallions, turkey and tomato; further mix into rice mixture. Stir in carrots and basil, just until evenly combined. Spoon mixture into two shallow baking sheets; baking sheets will be smaller, but will still be crisp and brown in spots.
Bake 10 to 15 minutes or until center of the cake springs back when lightly touched when bumped. Cool completely before frosting.
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