Curried Wild Rice and Brown Rice Cakes |
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Prep Time: 35 Minutes Cook Time: 55 Minutes |
Ready In: 90 Minutes Servings: 2 |
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*LCBO Food and Drink Magazine: Winter 2009 Ingredients:
1/3 cup wild rice |
3/4 cup long grain brown rice |
1 teaspoon salt |
2 tablespoons vegetable oil |
2 green onions, finely chopped |
2 garlic cloves, minced |
1/2 cup sweet red pepper, finely diced |
2 teaspoons curry powder |
1/4 cup whole wheat flour |
1 egg, beaten |
plain yogurt (optional) |
fruit chutney, to top (optional) |
Directions:
1. Rinse wild rice in a sieve under running water, stirring to make sure it is well rinsed. Drain and set aside. Rinse brown rice until water runs clear, the drain and set aside separately.
2. Bring 3 cups of water to a boil in large saucepan with lid over high heat, before adding wild rice and 3/4 teaspoon of salt.
3. Reduce heat and boil gently for 15 minutes and stir in brown rice, then reduce heat to low.
4. Cover and simmer about 45 minutes, or until rice kernels begin to burst open and most of the liquid is absorbed.
5. Cover and let stand 5 minutes, then fluff rice with a fork and spread out in a large baking dish.
6. Let cool at room temperature.
7. Meanwhile, heat half of the oil in a large skillet over medium heat and add green onions, garlic, red pepper, curry, and remaining salt.
8. Sauté for about 3 minutes or until softened.
9. Let cool slightly, and wipe out skillet.
10. Place 1 cup of the rice in a large bowl and mash with potato masher until slightly pasty.
11. Add remaining rice and red pepper mixture.
12. Sprinkle with flour and stir in the egg with fork until evenly blended.
13. Divide rice into 4 portions, and shape with moistened hands into 2cm thick cakes before placing on a plate.
14. Heat half of the remaining oil in the skillet and add rice cakes in batches as necessary to cook, turning once, for about 3 minutes on each side, or until lightly browned, and hot in the center.
15. Add remaining oil to the skillet between batches.
16. Serve topped with yogurt and fruit chutney.
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