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.
Golden Gate Wild Rice Cioppino
California Wild Rice Crepes with Chili Lime Shrimp
Roasted Rack of Lamb with California Wild Rice