Wild Rice Cakes Food

facebook share image   twitter share image   pinterest share image   E-Mail share image

WILD RICE CAKES



Wild Rice Cakes image

Wild rice varies in quality. Most of what is sold as wild rice is actually cultivated and then mechanically harvested and processed. It is worth the extra cost to buy more flavorful hand-harvested lake- or river-grown wild rice. This recipe goes well served with Perfect Roast Chicken or Duck Roasted in Salt.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains     Rice Recipes

Yield Serves 8

Number Of Ingredients 10

8 thin slices white bread
1 cup wild rice
1/2 teaspoon salt, plus more to taste
4 tablespoons canola oil
2 cloves garlic, minced
1 medium carrot, (about 1/3 cup), peeled, cut into 1/4-inch dice
1 small celery stalk, (about 1/3 cup), peeled, cut into 1/4-inch dice
1/2 medium yellow pepper, (about 1/3 cup), seeded, deveined, cut into 1/4-inch dice
2 large eggs, lightly beaten
Freshly ground black pepper

Steps:

  • Heat oven to 250 degrees.Using a serrated knife, remove crusts from bread. Place trimmed bread on a baking sheet. Transfer to oven, and cook until dry, about 15 minutes. Remove to a rack to cool. In a food processor, chop bread very finely (you need about 1 1/4 cups), and set aside.
  • Rinse rice under cold running water until water runs clear. In a medium saucepan, bring 4 cups water and 1/2 teaspoon salt to a boil over high heat. Stir in wild rice, and lower heat to medium low. Cook rice, stirring often, until water has evaporated and rice has popped, about 55 minutes. Drain rice through a colander. Set aside to cool.
  • Heat 2 tablespoons canola oil in a medium nonstick saute pan over medium heat. Add garlic, and stir until fragrant. Add carrot, celery, and yellow pepper, and cook until softened, about 5 minutes. Set aside to cool.
  • In a medium bowl, combine cooked wild rice, vegetables, and eggs. Gently fold in breadcrumbs. Season with salt and pepper. Cover, and refrigerate until the breadcrumbs have absorbed the liquids, about 1 hour.
  • Using a 2-ounce ice-cream scoop, firmly pack rice mixture into scoop. Place ball of rice mixture on a baking sheet lined with a Silpat (French nonstick baking mat or parchment paper). Gently press down with your damp palm to flatten rice into a cake. Repeat with remaining rice mixture to form eight cakes.
  • Heat the remaining 2 tablespoons canola oil in a medium nonstick saute pan over medium heat. Using a wide spatula, carefully transfer four rice cakes into pan. Saute until lightly browned and set on the edges, about 5 minutes. Gently turn rice cakes, and saute for 5 more minutes. Repeat with remaining rice cakes. Serve immediately.

WILD RICE GRIDDLE CAKES



Wild Rice Griddle Cakes image

Provided by Food Network

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 11

1 1/2 cups cooked wild rice
1 cup grated carrots (from 2 to 3 carrots)
3 green onions, finely chopped
1/4 cup grated Parmesan
1/4 teaspoons dried thyme
1 teaspoon salt
Pepper
1 teaspoon baking powder
1/3 cup all-purpose flour
2 eggs, lightly beaten
Vegetable oil, for frying

Steps:

  • In a bowl, mix rice, carrots, onions, cheese, and thyme, add salt and pepper, to taste. Sprinkle baking powder and flour over mixture, then stir well. Pour in eggs and mix lightly until blended.
  • Heat a cast-iron frying pan over a fire or over medium-high heat. Add a thick film of oil. Drop 3 or 4 heaping spoonfuls of batter into pan and flatten slightly, making cakes about 3-inches in diameter. Cook until crispy and well browned on bottom (about 3 minutes), turn cakes with a spatula, and cook until browned on the other side (about 2 minutes). Drain on paper towels. Repeat with remaining batter, adding more oil as necessary. Serve hot.

WILD RICE AND BROWN RICE CAKES WITH ROASTED VEGETABLE RAGù



Wild Rice and Brown Rice Cakes with Roasted Vegetable Ragù image

Categories     Vegetable     Side     Sauté     Low Fat     Vegetarian     High Fiber     Mozzarella     Parmesan     White Wine     Fall     Pan-Fry     Healthy     Brown Rice     Wild Rice     Bon Appétit     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 main-course servings

Number Of Ingredients 11

6 cups (or more) canned vegetable broth
3 tablespoons extra-virgin olive oil
1 cup chopped onion
4 garlic cloves, minced
1 1/3 cups short-grain brown rice
1/3 cup wild rice
1/2 cup dry white wine
1/2 cup coarsely grated low-fat mozzarella cheese
1/3 cup plain dry breadcrumbs
1/4 cup grated Parmesan cheese
Roasted Vegetable Ragù

Steps:

  • Bring 6 cups broth to boil in large saucepan. Remove from heat; cover.
  • Heat 1 tablespoon oil in heavy large saucepan over medium heat. Add onion; sauté until tender, about 12 minutes. Add garlic; stir 1 minute. Add brown rice and wild rice; stir 1 minute. Add wine; cook until absorbed, about 2 minutes. Stir in 2 cups warm broth; bring to boil. Reduce heat to medium-low; cover and simmer 15 minutes. Add 2 cups warm broth; bring to boil. Reduce heat to medium-low; cover and simmer 15 minutes, stirring often. Add 2 cups warm broth; bring to boil. Reduce heat; cover and simmer until rice is almost tender, stirring occasionally, about 20 minutes. Uncover; simmer until rice is tender and broth is absorbed, stirring often and adding broth by 1/4 cupfuls if rice is not tender, about 10 minutes longer. Stir in mozzarella; season with pepper. Cool to room temperature.
  • Mix breadcrumbs and Parmesan in pie dish. Line baking sheet with plastic wrap. Using moistened hands, divide rice mixture into 6 equal portions; press each portion into 31/2-inch-diameter patty. Carefully turn each in breadcrumb mixture, coating both sides. Place on prepared baking sheet. Cover; chill at least 4 hours. (Can be made 1 day ahead. Keep chilled.)
  • Heat 1 tablespoon oil in large nonstick skillet over medium heat. Add 3 rice cakes to skillet; cook until heated through, about 4 minutes per side. Repeat with remaining 1 tablespoon oil and rice cakes.
  • Transfer rice cakes to plates. Spoon Roasted Vegetable Ragù alongside.

WILD RICE GRIDDLE CAKES



Wild Rice Griddle Cakes image

Make and share this Wild Rice Griddle Cakes recipe from Food.com.

Provided by jane dough

Categories     Rice

Time 40m

Yield 16 cakes, 5-6 serving(s)

Number Of Ingredients 11

1 1/2 cups cooked wild rice
1 cup carrot, grated (2 to 3 carrots)
1/2 cup onion, finely chopped
1/4 cup parmesan cheese, grated
1/4 teaspoon dried thyme
1 teaspoon salt
1/4 teaspoon pepper
1 teaspoon baking powder
1/3 cup all-purpose flour
2 eggs, beaten
vegetable oil, for frying

Steps:

  • Combine first 7 ingredients.
  • Add the baking powder and flour, stir well.
  • Add eggs and stir.
  • Heat a frying pan over medium-high heat.
  • Add oil.
  • Drop mounds of batter into pan and flatten slightly to make cakes about 3-inches across.
  • Cook until browned on bottom and crispy.
  • Turn cakes and cook until browned on the other side (about 3 minutes).
  • Set aside and keep warm.
  • Continue frying until all the batter is used.
  • Add more oil as necessary.
  • Serve hot.

WILD RICE CRAB CAKES



Wild Rice Crab Cakes image

This recipe originated from Cooking Light. It is easy and delicious, one of my friends even features this on her Personal Chef menu!

Provided by Cyn2938

Categories     Crab

Time 1h20m

Yield 8 serving(s)

Number Of Ingredients 14

1 1/2 cups water
1/2 cup wild rice, uncooked
1 lb crabmeat (imitation works fine)
3/4 cup dry breadcrumbs
1/2 cup red bell pepper, finely chopped
1/4 cup minced shallot
1/4 cup light mayonnaise
2 tablespoons Dijon mustard
1 1/2 tablespoons lemon juice
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/8 teaspoon ground red pepper
1/8 teaspoon black pepper
2 egg whites, lightly beaten

Steps:

  • Bring water to a boil in medium saucepan.
  • Add wild rice; cover, reduce heat and simmer 1 hour or until tender.
  • Combine cooked rice with remaining ingredients in a medium bowl.
  • Divide the mixture into 8 equal portions, shaping into a 1 inch thick patty.
  • Heat several teaspoons olive oil in a large nonstick skillet over medium heat.
  • Add patties (they may not all fit) and cook 4 minutes on each side, or until golden.

More about "wild rice cakes food"

FISH CAKES RECIPE - FISH CAKES WITH WILD RICE | HANK SHAW
fish-cakes-recipe-fish-cakes-with-wild-rice-hank-shaw image
2015-01-30 Instructions. Make sure any little bones are out of the fish. Mix everything (except the oil and salad greens) together in a large bowl. Divide the mix into 8 roughly equal parts and form into patties. If you have time, set the …
From honest-food.net


CRISPY WILD RICE CAKES - ELLEN ECKER OGDEN
2018-10-04 In a 2-quart saucepan, bring 2 cups of water to a boil. Add salt and stir in the wild rice. Cover, turn down the heat and cook the rice until tender and the kernels pop open, about …
From ellenogden.com
Servings 8
Estimated Reading Time 3 mins
Category Side Dish
  • Rinse the wild rice in cold running water to clean. In a 2-quart saucepan, bring 2 cups of water to a boil. Add salt and stir in the wild rice. Cover, turn down the heat and cook the rice until tender and the kernels pop open, about 55 minutes.
  • Rinse the basmati rice in cold running water to clean and remove starch. In a separate 2-quart saucepan, bring 1¼ cup water to a boil. Add the basmati rice, turn the down the heat, and simmer until tender and the water is fully absorbed, about 15 minutes.
  • Drain both the wild rice and the basmati rice in a colander in the sink to remove any excess water. Do not rinse under cold running water—all the flavor goes down the drain!—but let cool naturally.
  • While the rice is cooking, in a medium skillet, heat 2 tablespoons oil over medium heat and sauté the garlic for 30 seconds until fragrant, then add the carrot, celery, and sweet pepper. Sauté until soft, about 5 minutes, stirring occasionally with a wooden spoon. Turn off the heat and set aside to cool.


LUNDBERG ORGANIC WILD RICE CAKES 240 G (PACK OF 12)
Hello, Sign in. Account & Lists Returns & Orders. Cart
From amazon.ca
Reviews 6


LUNDBERG ORGANIC WILD RICE CAKE, 241 GRAM - AMAZON.CA
Enjoy Lundberg rice cakes "al naturale" Or dress them with your favorite toppings. Try our lightly salted rice cakes with avocado, tomato, basil, mozzarella and balsamic glaze ; Gluten free, …
From amazon.ca
Reviews 20


BETSY'S CAKES AND COLLECTIBLES IN WARRENTON
2021-11-17 All info on Betsy's Cakes and Collectibles in Warrenton - Call to book a table. View the menu, check prices, find on the map, see photos and ratings. Log In. English . Español . …
From restaurantguru.com


WARRENTON, - VA - BAKERIES & PASTRY SHOPS - INCLUDING WEDDING …
Delicious birthday cakes, decadent pastries, and elegant wedding cakes, they all create the focal point for an event. Our bakeries and pastry shops in Warrenton, Virginia can craft the perfect …
From weddingandpartynetwork.com


MANITOU TRADING COMPANY RICE BEST RECIPES
Manitou Trading Company Rice Best Recipes Recently Recipes. Yogurt-Filled Chocolate Cauldrons . Cute chocolate "cauldrons" hold a cool, creamy orange-flavored yogurt in this …
From findrecipes.info


HAUTE CAKES PASTRY SHOP | ARTISAN CAKES FOR THE SWEETEST OF …
Our cakes are baked entirely from scratch, and we use the finest ingredients available: sweet cream butter, fresh eggs, unbleached flours, aluminum-free leaveners, fresh fruits, and our …
From hautecakespastryshop.com


WILD RICE GRIDDLE CAKES | FEATURED WHOLE FOOD RECIPE
Instructions. Preheat oven to 350°F. Set aside a greased baking sheet. In a medium bowl, mix cooked rice, carrots, onions, Parmesan, and thyme together. Season with salt and pepper. …
From lacrosseallergy.com


WILD RICE CAKES - YOUTUBE
This traditional dish makes a great side topped with wojape or vinaigrette. It can also be enjoyed as a snack or breakfast food. Get the complete recipe here...
From youtube.com


WILD RICE CAKES RECIPE BY WESTERN.CHEFS | IFOOD.TV
Wild Rice Cakes. By: Western.Chefs. Brown Rice Cakes ... Curd Rice Recipe - Quick & Easy South Indian Curd Rice - Dahi Chawal Recipe - Ruchi - Rajshri Rewinds. By: RajshriFood. …
From ifood.tv


WILD RICE CAKES RECIPES ALL YOU NEED IS FOOD - STEVEHACKS
Remove the chicken to a plate. Add the celery, carrots, garlic, onion, rosemary, sage and thyme to the pot and cook, stirring, for 1 minute. Add the wine and stir, scraping up the bottom of the …
From stevehacks.com


JALAPEñO WILD RICE CAKES RECIPE - FOOD.COM
2005-11-15 Drain rice, if necessary; place in medium bowl. Add flour, baking powder and remaining 1/4 teaspoon salt; mix until blended. Whisk egg, jalapeño pepper, onion and ginger …
From food.com


Related Search