Wild Rice Cakes With Smoked Mozzarella And Pecans
These savory rice cakes are a delightful blend of nutty wild rice, hearty brown rice, and rich smoked cheese, with a crispy exterior and a creamy finish. Perfect as a flavorful appetizer or a light meal, these cakes are sure to satisfy your cravings with every bite.
— Constant Cookbook
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
Instructions
- 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 <i>Eat Well,</i> by Charity Ferreira (Oxmoor House, 2008).
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