WILD RICE AND MUSHROOM RICE CAKES

 

  • 1 2/3 cups Chieftain's Chef's Top Blend, uncooked
  • 6 cups or more Vegetable or Chicken Stock, warmed
  • 4 tbsp. Extra Virgin Olive Oil
  • 1 ¼ cup chopped sweet Red Onions
  • 5 cloves Garlic, minced
  • 3 tsp Porcini Mushroom Powder
  • 1/3 cup chopped Mushrooms
  • ¾ cup dry White Wine
  • ¾ cup low-fat Mozzarella Cheese 

 

Coating:

  • 2/3 cup plain dry Breadcrumbs
  • ½ cup grated Parmesan Cheese  

 

Heat broth, keep warm.  Heat 1 tbsp of oil in a large, heavy saucepan over medium heat.  Add onion and mushrooms and sauté until tender.  Add garlic and sauté 1 minute.  Add Chef's Top Blend and wine. Cook until absorbed.  Add the mushroom powder and 4 cups of the broth and bring to a boil.  Reduce heat to medium, cover and simmer for 30 minutes, stirring occasionally. Add the remaining 2 cups of broth; bring to a boil.  Reduce heat, cover and simmer until rice is almost tender, stirring occasionally, about 20 minutes.  Uncover and simmer until rice is to desired tenderness. Add additional broth if desired.  Stir in Mozzarella cheese and season to taste.  Cool to room temperature.  

 

Mix breadcrumbs and Parmesan in dish.  Line a baking sheet with plastic wrap.  Moisten hands and carefully divide rice mixture into equally sized portions, pressing into a 3-3 ½ inch diameter patty.  Carefully coat each cake in the breadcrumb mixture, coating both sides.  Place on prepared baking sheet.  Cover and chill for a minimum of 4 hours or overnight. Keep refrigerated! 

 

Heat 1 tbsp of oil in a large nonstick skillet over medium heat. Add several rice cakes to skillet and cook until heated through and lightly crispy.  About 3-4 minutes per side.  Repeat with remaining oil and rice cakes. Transfer to plates, garnish and serve!