Wild Rice Cakes with Smoked Mozzarella and Pecans
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.
- 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
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).