Ingredients

• 1/2 cup brown rice
• 1 cup water
• 1 cup or 2 dashes of canola oil
• 1 onion, sliced thin
• 1 teaspoon smoked paprika
• 1/4 teaspoon cayenne
• 1 large beet, grated

Directions

1. Place brown rice, water, a dash of oil and a dash of salt in a pot.

2. Cover and bring to a boil, then reduce the heat and simmer, covered for 50 minutes.
3. Remove from the heat and let stand for 10 minutes.
4. Fluff with a fork and set aside.
5. 
Heat a sautee pan over high heat and add a few tablespoons of oil, followed by the onions.
6. After the first minute, reduce the heat to medium and continue cooking until the onions are caramelized, stirring often (5-7 minutes).
7. Add the paprika, cayenne, and 1 teaspoon salt, and remove from the heat.

8. Cool to room temperature and set aside.

9. Grate the beet.

10. Place the rice, onions, and 1 cup of the beets in the bowl of a food processor.
11. Process until the mixture forms a thick puree (about a minute)
12. You may need to stop and scrape down the sides of the bowl a few times.

13. Combine the puree with the remaining beets, mixing thouroughly with your hands.

14. Use 1/3 cup measure to divide the dough into 8 balls, and shape the balls into patties.

15. Heat a skillet over medium high heat.

16. Add a little oil, and cook the cakes for 4-5 minutes on each side, until they form a light crust.

17. Season each side with a little salt as they cook.

18. Serve hot.