Recipes Side Dishes Rice and Grains Wild Rice Cakes with Smoked Mozzarella and Pecans

Wild Rice Cakes with Smoked Mozzarella and Pecans

Wild Rice Cakes with Smoked Mozzarella and Pecans is rated 5.0 out of 5 by 1.
  • y_2017, m_4, d_21, h_23
  • bvseo_bulk, prod_bvrr, vn_bulk_1.0.0-hotfix-1
  • cp_1, bvpage1
  • co_hasreviews, tv_0, tr_1
  • loc_en_US, sid_recipe.wild-rice-cakes-with-smoked-mozzarella-and-pecans, prod, sort_[SortEntry(order=SUBMISSION_TIME, direction=DESCENDING)]
  • clientName_williamssonoma
  • bvseo_sdk, java_sdk, bvseo-4.0.0
  • CLOUD, getAggregateRating, 12ms
  • REVIEWS, PRODUCT

These nutty pancakes, which are delicious with a side of sautéed apples or applesauce, also make a nice side dish for roasted chicken or turkey. If you like, you can substitute 1 1/2 cups packaged blended rice mixture for the wild and brown rices in this recipe.

Ingredients:

  • 3 cups water 
  • 3/4 cup wild rice 
  • 3/4 cup long-grain brown rice 
  • 3 eggs 
  • 1 cup shredded smoked mozzarella or smoked Gouda cheese 
  • 6 Tbs. fine dried bread crumbs 
  • 3/4 cup finely chopped green onions, plus more for garnish 
  • 3/4 cup toasted pecans, finely chopped 
  • 3/4 tsp. salt 
  • 1/4 tsp. freshly ground pepper 
  • 3 Tbs. olive oil, plus more as needed 
  • 1/2 cup sour cream 

Directions:

In a small saucepan over high heat, bring the water to a boil. Add the wild rice and brown rice, reduce heat to very low and cover. Cook until the liquid is absorbed and the rice is tender, 45 to 50 minutes. Let the rice cool to room temperature.

Preheat an oven to 200°F.

In a large bowl, beat the eggs with a fork until blended. Add the cooked rice, cheese, bread crumbs, the 3/4 cup green onions, the pecans, salt and pepper and stir until well blended.

In a large nonstick fry pan over medium heat, warm 1 Tbs. of the olive oil. Using wet hands, squeeze 1/4-cup portions of the rice mixture into 3-inch rounds. Place in the pan, 3 or 4 at a time, and cook, turning once, until browned and crisp on both sides, 4 to 6 minutes total. Using a spatula, transfer the rice cakes to a plate and keep warm in the oven. Repeat with the remaining mixture, adding more olive oil to the pan as needed.

Place 3 rice cakes on each serving plate. Top with a dollop of the sour cream and garnish with green onions. Serve immediately. Makes 12 to 14 pancakes; serves 4.

Adapted from Williams-Sonoma Eat Well, by Charity Ferreira (Oxmoor House, 2008).

Rated 5 out of 5 by from Delicious and Easy I was looking for a recipe that I could finish the wild rice I bought last Thanksgiving. Now, I have a reason to buy more wild rice! I followed recipe exactly but it was not binding. I ended up using total 4 eggs instead. It turned out great - slightly chewy in the middle and crispy edges. The pecan in these little cakes were delicious. These are not light side dish. We had these for lunch with kimchi on the side, which cut through the richness of the rice cakes. Even my 12 yr old loved it!
Date published: 2014-01-30
  • y_2017, m_4, d_21, h_23
  • bvseo_bulk, prod_bvrr, vn_bulk_1.0.0-hotfix-1
  • cp_1, bvpage1
  • co_hasreviews, tv_0, tr_1
  • loc_en_US, sid_recipe.wild-rice-cakes-with-smoked-mozzarella-and-pecans, prod, sort_[SortEntry(order=SUBMISSION_TIME, direction=DESCENDING)]
  • clientName_williamssonoma
  • bvseo_sdk, java_sdk, bvseo-4.0.0
  • CLOUD, getReviews, 12ms
  • REVIEWS, PRODUCT