California Wild Rice Risotto Cakes
Bring wild rice and 1 1/2 cups stock to a boil in a medium saucepan. Reduce heat, cover and simmer until kernels just puff open, 45 to 50 minutes. Drain if necessary and transfer to a bowl.
In another medium saucepan, bring Arborio rice and remaining 2 cups chicken stock to a boil. Reduce heat, cover and simmer until very tender, about 25 minutes. Drain if necessary and transfer to same bowl as wild rice; se t aside to cool.
Heat 1 tablespoon olive oil in a skillet over medium heat. Add onion and sauté until translucent, about 5 minutes. Transfer to bowl with rice mixture. Add thyme, egg, salt, pepper and breadcrumbs, stirring to combine. Divide mixture into four portions and shape each into a round patty. Set aside on a plate (Cakes can be prepared to this point a few hours ahead of time.).
Heat remaining 1/4 cup olive oil over medium heat in a skillet large enough to hold the rice cakes. Add cakes and cook until golden brown on both sides, about 6 minutes total. Serve immediately or keep warm on a baking sheet in a 200° oven.
Compliments of California Wild Rice Advisory Board
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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