Wild Rice Pecan Patties With Red Onion Chutney Food

WILD RICE-PECAN PATTIES WITH RED ONION CHUTNEY

Steps:

• In 2-quart saucepan, heat 1 tablespoon oil over medium heat. Cook onion in oil about 6 minutes, stirring frequently, until onion is tender. Stir in remaining chutney ingredients. Heat to boiling; reduce heat to low. Cook 20 to 25 minutes or until dried fruits are plump and mixture has thickened; remove from heat.
• Meanwhile, cook wild rice in water as directed on package, drain if necessary. In large bowl, mix cooked wild rice and remaining patty ingredients except oil.
• In 12-inch skillet, heat 2 tablespoons oil over medium heat. Scoop wild rice mixture by 1/3 cupfuls into skillet; flatten to 1/2 inch. Cook about 3 minutes on each side or until light brown. Remove patties from skillet; cover and keep warm while cooking remaining patties. Serve with chutney.

WILD RICE-PECAN PATTIES

Steps:

• Mix all ingredients except oil.
• Heat oil in 10-inch skillet over medium heat. Scoop wild rice mixture by 1/3 cupfuls into skillet; flatten to 1/2 inch. Cook about 6 minutes, turning once, until light brown. Remove patties from skillet. Cover and keep warm while cooking remaining patties.

RED ONION CHUTNEY

Steps:

• Heat oil on a low heat in a large saucepan or saute pan, and add the garlic and ginger, fry for a few minutes but do not let the garlic burn.
• Add the rest of the ingredients stir well and bring to the boil.
• Lower the heat and simmer for approx 30-40 mins, until reduced to a sticky consistency.
• Transfer to a sterilised lidded jar and allow to cool.
• Use in salads and on sandwiches, this chutney tastes great on cheese salad sandwich with wholemeal or seeded bread.
• The quantities above wil make enough to fill a large lidded glass jar or seelable contailer.

WILD RICE WITH CRANBERRIES & PECANS

Steps:

• Combine the rice, barley, salt, broth and water in a saucepan, bring to a boil, reduce the heat to a simmer, partially cover and cook, stirring occasionally, until the rice is tender, about 40 minutes.
• If any liquid is still remaining after the rice is cooked, drain the rice.
• Heat the olive oil and saute the onion, garlic, celery and carrot until slightly soft but not brown about 3 minutes.
• Sprinkle with the salt, cover the pan, adjust the heat to med-low and cook the vegetables until crisp-tender, 5 minutes longer.
• Add the sage, thyme and parsley and saute 1 minute more.
• Remove from heat.
• Mix in the rice, the pecans and the cranberries.
• Taste and adjust the salt and pepper to taste.
• Note 1- substitutions: you can substitute any nut for the pecans (try walnuts or hazelnuts).
• You can use all wild rice or all barley.
• Note 2- this recipe was originally a stuffing recipe, but I like it as a side dish.
• You can certainly use it to stuff poultry, though.

WILD RICE AND TOASTED PECAN PILAF

Steps:

• Preheat the oven to 375°F. In a small baking pan toss the pecans with the butter, the thyme, and the salt until they are coated well and toast them in the middle of the oven for 10 minutes, or until they are crisp and fragrant.
• In a flameproof casserole cook the onion and the bell pepper in the oil over moderately low heat, stirring, for 5 minutes, or until they are just softened, and with a slotted spoon transfer them to a bowl. Add the rice to the casserole and cook it, stirring constantly, for 1 minute. Stir in the broth, heated to boiling, and salt and pepper to taste and bring the mixture to a boil. Bake the mixture, covered, in the middle of the oven for 40 minutes. Stir in the onion mixture, bake the pilaf, covered, for 30 minutes more, or until the rice is tender and the broth has been absorbed, and stir in the pecans.

WILD-RICE PECAN PATTIES

Steps:

• Mix all ingredients together except oil.
• Heat oil in 10-inch skillet over medium heat.
• Scoop wild rice mixture by 1/3 cupfuls into skillet; flatten to 1/2 inch thick.
• Cook about 3 minutes on each side or until light brown.
• Remove patties from skillet; cover and keep warm while cooking remaining patties.

LEMON-PECAN WILD RICE

Steps:

• In a large saucepan, bring the broth, rice and butter to a boil. Reduce heat; cover and simmer for 50-60 minutes or until rice is tender. , Stir in the onions, parsley, lemon zest and juice. Stir in pecans.