Rosemary and Sea Salt Brown Rice Crackers

Ok, so you’ve got the turkey thawed and sitting in the fridge with a dry salt brine. Check. The table is set. Check. And, the mashed potatoes, stuffing, Brussels sprouts and green beans are all prepped. Check. Check. Check. Check. Phew! You’re just about ready for the big Thanksgiving meal.

But wait, did you forget to make an appetizer? No worries, a cheese plate is the perfect thing to throw together to keep everyone busy and out of your way as you rock the finishing touches on the Thanksgiving meal.

A really good cheese plate is quick to make and will be totally worth it. But, there are a few things to keep in mind…

• Variety: Select a few different cheeses that you love, or mix it up and try something new. You’ll want to go with a soft cheese, a mild hard cheese and something more flavorful like a blue cheese. The cheese monger at your local grocery store might be the best option if you’re not sure what to pick up.
• Pairing: Fruit, nuts and crackers are all great things to pair with cheese. Apple or pear slices would be a great cracker alternative, but don’t forget about cured meats, pickled veggies and olives.

Here’s a quick cracker that you can make ahead for major bragging rights. It’s a crunchy, crispy brown rice and quinoa cracker that’s seasoned with rosemary and sea salt.

Rosemary and Sea Salt Brown Rice Crackers

Print Recipe

These crunchy Brown Rice Crackers are seasoned with rosemary and sea salt and perfect for your holiday cheese tray.

• Author: Kristen Olson
• Prep Time: 15 mins
• Cook Time: 45 mins
• Total Time: 1 hour
• Yield: 80 Crackers 1x
• Category: Snack

Ingredients

Scale 1x2x3x

• 1 cup cooked brown rice
• 1 cup cooked quinoa
• 1/2 cup raw pepitas
• 1/4 cup sesame seeds
• 1/4 cup flax seeds
• 1/4 cup chia seeds
• 1 medium shallot, grated
• 1 clove garlic, grated
• 2 tablespoons water
• 2 teaspoons chopped fresh rosemary
• 1/2 teaspoon coarse sea salt

Instructions

1. Heat oven to 325°F. Place cooked brown rice and quinoa in the bowl of a food processor. Pulse until well blended and finely chopped. Add remaining ingredients and pulse a few times until the mixture is well blended.
2. Divide the mixture in half. Wrap one half in plastic wrap and place it in a ziplock bag and place it in the fridge. Place remaining half of the mixture on a sheet of parchment paper. Place a sheet of waxed paper on top of the mixture (to keep it from sticking) and roll out about 1/8-inch thick or as thin as you can.
3. Transfer the parchment and cracker mixture onto a baking sheet. Slowly peel back and remove the waxed paper from the cracker mixture. Roll out the remaining half of the cracker mixture and place on a second baking sheet.
4. Bake 15 minutes. Cut the dough into 1-inch squares. Bake an additional 20 to 25 minutes or until crackers are lightly browned and crispy. Cool completely and store in an airtight container for up to 1 week.

Nutrition

• Serving Size: 1 Cracker
• Calories: 18
• Sugar: 0.1g
• Sodium: 15.3mg
• Fat: 1g
• Saturated Fat: 0.1g
• Unsaturated Fat: 0.9g
• Carbohydrates: 1.8g
• Fiber: 0.5g
• Protein: 0.7g
• Cholesterol: 0g

What do you serve for Thanksgiving day snacks?

A few other appetizers to make your Thanksgiving even more delicious…
The Thanksgiving Happy Hour from The Kitchn
Sparkling Cranberry Brie Bites from Yummy Mummy Kitchen
Thanksgiving Appetizer Ideas from Pinch My Salt