California Wild Rice Cakes with Sweet Potato, Almond, and Dried Cranberries
“In this day and age of dietary concerns, I get many requests for comfort food prepared with high fiber grain alternatives in place of traditional simple carbohydrates like pasta and white rice. California wild rice is a versatile grain with a nutty flavor that works well in soups, salads, risotto, rice cakes & veggie burgers.”
In a large skillet, heat 2 tablespoons olive oil over medium heat. Add onions and salt; cook, stirring frequently, for 8 to 10 minutes, or until onions are almost caramelized. Add celery, and cook for 3 minutes, or until celery is tender. Spoon mixture into a large bowl.
Add California wild rice, mashed sweet potatoes, cranberries, and chili powder or ground red pepper, if desired.
Add almond meal, 1/4 cup at a time, stirring until almond meal is absorbed after each addition.
Form mixture into 12 (2 1/2-inch) patties.
Preheat oven to 425˚. Line a large baking sheet with parchment paper.
In a large skillet, heat 1 Tablespoon olive oil over medium heat. Add 6 rice cakes, and cook for 2 minutes on each side, or until light brown. Place on prepared baking sheet. Wipe skillet clean; repeat procedure with remaining 1 Tablespoon olive oil and 6 rice cakes.
Bake for 20 to 25 minutes or until golden brown. Let cool for 5 minutes before serving.
Wild Rice Month
September is National Wild Rice Month and National Whole Grains Month. Visit our friends at Whole Grain Council to find health benefits, cooking tips and recipes, historical/cultural facts, and more.
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