WILD RICE PATTIES
My family doesn't care for leftover wild rice, but this one left them wanting more! Like potato pancakes, but with wild rice instead of potatoes.
Provided by K-Lee
Categories 100+ Everyday Cooking Recipes
Time 20m
Yield 4
Number Of Ingredients 6
Steps:
- Stir rice, eggs, tapioca, green onion, and salt together in a bowl.
- Heat oil in a skillet over medium high heat.
- Spoon about 1/3 cup of the rice mixture into hot oil; fry until well-browned, 3 to 4 minutes per side. Remove to a plate lined with paper towels to drain. Repeat until all batter is used.
Nutrition Facts : Calories 306.9 calories, Carbohydrate 45 g, Cholesterol 93 mg, Fat 10 g, Fiber 3.9 g, Protein 11.4 g, SaturatedFat 1.9 g, Sodium 188.4 mg, Sugar 1.9 g
WILD RICE WITH VEGETABLES
Wild rice recipes often call for a mix of wild rice and white or brown rice. I love the taste of the two rices mixed together as each has a slightly different texture.
Provided by Karen Ciancio
Categories Side Dish
Time 45m
Number Of Ingredients 12
Steps:
- Add the rice to boiling water, reduce heat, cover and simmer 15 minutes. Drain and set aside.
- Heat 3 tablespoons of oil in a saucepan and sauté the carrots, onion and celery over medium heat for about 5 minutes. Add the wild rice, long grain rice and tarragon and mix well. Add 2 2/3 cups water and bring to a boil. Reduce heat, cover and simmer until all liquid is absorbed, about 40 minutes.
- Meanwhile, heat 2 tablespoons of oil in a skillet. Add the mushrooms and cook, stirring, for about 3 minutes. Add the snow peas, and stir until crisp tender, about 2 minutes longer. Add to the rice mixture. Adjust the seasoning to taste with salt and pepper, and serve.
Nutrition Facts : Calories 269 kcal, Carbohydrate 34 g, Protein 7 g, Fat 12 g, SaturatedFat 1 g, TransFat 0.05 g, Sodium 18 mg, Fiber 3 g, Sugar 3 g, UnsaturatedFat 12 g, ServingSize 1 serving
WILD RICE AND BROWN RICE CAKES WITH ROASTED VEGETABLE RAGù
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
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.
SAGE, ONION AND WILD-RICE RISOTTO CAKES
Categories Onion Pasta Side Sauté Christmas Thanksgiving Vegetarian Parmesan Fall Sage Christmas Eve Parsley Wild Rice Gourmet
Yield Makes 8 to 10 servings (as a main course).(makes about 32 cakes)
Number Of Ingredients 18
Steps:
- Make wild-rice risotto:
- Bring water with salt to a boil in a heavy saucepan, then simmer wild rice, covered, until tender, about 45 minutes. Remove from heat and let rice stand in cooking liquid, uncovered, 30 minutes. Drain rice in a sieve set over a saucepan and reserve rice. Add vegetable stock to cooking liquid and bring to a simmer. Keep liquid hot, covered, over low heat.
- Heat butter and oil in a 6- to 8-quart heavy pot over moderately high heat until hot but not smoking, then sauté sage, stirring, 1 minute. Add onions and sauté, stirring, until softened. Stir in celery with salt to taste and sauté, stirring, until onions begin to turn golden brown, about 7 minutes.
- Stir in Arborio rice and cook over moderate heat, stirring constantly, 2 minutes. Add wine, thyme, and pepper to taste and cook, stirring constantly, until wine is absorbed. Stir in 1 cup hot broth and simmer, stirring frequently, until broth is absorbed. Continue adding broth, 1 cup at a time, and simmering, stirring frequently and letting each addition be absorbed before adding the next, until rice is tender but still al dente and creamy-looking and liquid is absorbed, 20 to 22 minutes. Toward end of cooking, stir in wild rice.
- Remove pot from heat and stir in Parmesan, parsley, and salt and pepper to taste. Cool risotto and chill, covered, at least 4 hours and up to 12. Bring risotto to room temperature before proceeding with recipe.
- Make risotto cakes:
- Lightly beat yolks and stir into risotto. Beat whites and a pinch of salt with an electric mixer until they just hold stiff peaks. Stir half of whites into risotto to lighten slightly and fold in remaining whites. Let batter stand at room temperature 15 minutes before proceeding.
- Heat 1 tablespoon oil in a 12-inch nonstick skillet over moderate heat until hot but not smoking. Scoop 4 (rounded 1/4-cup) mounds of batter into skillet, flattening with back of a spoon to form cakes 3 inches across by 1/2 inch thick. Cook cakes until golden brown on underside (this is critical to prevent cakes from breaking when turning), adjusting heat if browning too quickly, 5 minutes. Carefully turn cakes over with a metal spatula and cook until golden brown on underside, 3 to 4 minutes. Transfer as browned to a large shallow baking pan and arrange in one layer. Make more cakes in same manner, wiping skillet clean with paper towels between batches and adding more oil as necessary.
- Preheat oven to 450°F.
- Just before serving, bake risotto cakes until sizzling, about 6 minutes. Serve immediately.
WILD RICE CAKES
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
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 PANCAKES
Wild rice gives these fluffy pancakes a wonderful texture and hint of nutty flavor. Feel free to use more or less wild rice, depending on your preference.
Provided by CrdsGrl
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes Whole Grain Pancake Recipes
Time 30m
Yield 6
Number Of Ingredients 10
Steps:
- Whisk eggs, buttermilk, and vanilla in a large bowl. Whisk flour, sugar, baking powder, nutmeg, and salt in a separate bowl. Slowly add the dry ingredients to the egg mixture, mixing well to make a smooth batter. Stir in butter and cooked wild rice.
- Heat a lightly oiled griddle or skillet over medium-high heat.
- For each pancake, pour 1/4 cup batter on griddle and cook until browned, about 1 1/2 minutes. Flip and cook until browned on the other side, about 1 minute. Continue with remaining batter.
Nutrition Facts : Calories 437.2 calories, Carbohydrate 70.5 g, Cholesterol 113.2 mg, Fat 10.3 g, Fiber 2.5 g, Protein 15.1 g, SaturatedFat 5.4 g, Sodium 741.5 mg, Sugar 15.1 g
WILD RICE CRAB CAKES
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
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.
WILD RICE GRIDDLE CAKES
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
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 PANCAKES
Provided by Ree Drummond Bio & Top Recipes
Categories main-dish
Time 1h20m
Yield 6 servings
Number Of Ingredients 14
Steps:
- Cook the wild rice according to the package instructions. (Do not add salt or cook it in broth; just cook in plain water.) Set aside.
- Mix together the flour, sugar, baking powder and salt in a large bowl. Mix together the milk, vanilla and eggs in a separate bowl. Add the wet ingredients to the dry ingredients, stirring very gently until just combined. Add more milk if the batter seems too thick. It should definitely be thick but easily pourable. Add the melted butter to the batter, stirring gently to combine. Gently stir in the cooked wild rice. (Add half at first and see how you like the looks of the batter. Then slowly add in as much as you want.)
- Heat a skillet over medium-low heat and add some butter. Pour large spoonfuls of the batter onto the skillet and cook until the pancakes are golden brown, 3 to 4 minutes per side. Repeat with the remaining batter.
- Cook the sausage links according to the package instructions.
- Serve the pancakes with an obscene amount of butter and warm syrup, along with some strawberries, melon chunks and blueberries.
WILD RICE GRIDDLE CAKES
Provided by Food Network
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 11
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.
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4.9/5 (15)Total Time 35 minsCategory Main CourseCalories 374 per serving
- 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 patties on a cookie sheet in the fridge for 30 minutes to firm up. You can skip this step if you are rushed.
- Fry the patties in the butter until golden brown, about 3 to 5 minutes per side. Serve with a green salad with a nice vinaigrette, or try my saffron aioli.
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- As Source of Energy. Each serving of cooked rice cake, has the same composition, which is usually derived from rice flour or glutinous rice flour. And every rice flour, has energy nutrients that are mostly derived from carbohydrates which can be processed by the body to produce energy.
- Helps ward off free radicals. Selenium is an essential mineral that the body needs that is contained in rice cake with base ingredient is sticky rice flour.
- Good for diet. Having an ideal body shape like a model would need a way and a special trick. Starting from the selection of healthy foods and sports are also routinely performed.
- Regulates thyroid hormone activity. The content of Selenium in rice cake with base ingredient is sticky rice flour is also beneficial for the thyroid gland by regulating the activity of the thyroid hormone and helps blood vessels to function properly.
- Keep your metabolism system healthy. Rice cake with base ingredient is sticky rice flour also offers manganese content that is beneficial to health because it serves to keep the body’s metabolic system healthy.
- Maintain bone health. The benefits of rice cake with base ingredient is sticky rice flour that is enough to play one of them is to maintain bone health.
- Keep your immune system healthy. Rice cake with base ingredient is sticky rice flour is a good source of prebiotics for the body that serves as food for good bacteria that normally live in the intestine and are needed to support the immune system.
- Healthful digestive system. Having digestive problems is associated with an irregular defecate process every day. The digestive system requires uptake of foods rich in vitamins and minerals that can nourish the digestive system itself.
- Helps prevent anemia. The content of vitamin B-6 in rice cake with base ingredient is sticky rice flour is able to prevent anemia by helping produce red blood cells.
- Helps control appetite. The content of vitamin B6 in rice cake with base ingredient is sticky rice flour is able to produce serotonin neurotransmitter which can help regulate appetite and also mood.
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- 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.
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4.4/5 (11)Category Lunch/DinnerCuisine AmericanCalories 221 per serving
- Cook your rice and quinoa according to package instructions. Set aside to cool when done cooking.
- Steam sweet potato chunks for 20-25 minutes. Then mash/puree sweet potatoes in stand mixer. You could also use a food processor or blender. You want the sweet potato mixture to be thick and a tad chunky, not completely smooth like sweet potato soup.
- Combine mashed sweet potatoes, cooked quinoa, cooked rice, green onions, cranberries, sage, salt and pepper.
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