Best 4 Wild Rice And Brown Rice Cakes With Roasted Vegetable Ragù Recipes

VEGETABLE RICE CAKES

Steps:

• 1. Cook the Wild and Brown Rice in the water about 55 minutes, until all water is absorbed. Turning down temp after you bring to a boil, then simmer for the rest of the cooking. (follow instructions on the bag)
• 2. In a large bowl add the onion, carrots and celery, the two eggs and the breadcrumbs. Stir until completely combined and a good consistency to form the patties, adding extra breadcrumbs if necessary.
• 3. I used an electric skillet heated up to about 350 degrees F. I melted a tablespoon of butter and some olive oil, and formed the patties, put them on the skillet and cooked them (sizzling) for about 10 minutes on each side. Make sure they are good and browned, they get nice and crunchy on the outside!

VEGETABLE WILD RICE

Steps:

• In a large saucepan, place rice mix, contents of seasoning packet and water as directed on package. Bring to a boil. Add carrots. Reduce heat; cover and simmer for 30 minutes or until rice is tender and water is absorbed., Meanwhile, in a skillet, saute squash, peppers and onion in oil until crisp-tender. Stir into rice mixture.

WILD RICE CAKES

Steps:

• Heat oven to 250 degrees.Using a serrated knife, remove crusts from bread. Place trimmed bread on a baking sheet. Transfer to oven, and cook until dry, about 15 minutes. Remove to a rack to cool. In a food processor, chop bread very finely (you need about 1 1/4 cups), and set aside.
• Rinse rice under cold running water until water runs clear. In a medium saucepan, bring 4 cups water and 1/2 teaspoon salt to a boil over high heat. Stir in wild rice, and lower heat to medium low. Cook rice, stirring often, until water has evaporated and rice has popped, about 55 minutes. Drain rice through a colander. Set aside to cool.
• Heat 2 tablespoons canola oil in a medium nonstick saute pan over medium heat. Add garlic, and stir until fragrant. Add carrot, celery, and yellow pepper, and cook until softened, about 5 minutes. Set aside to cool.
• In a medium bowl, combine cooked wild rice, vegetables, and eggs. Gently fold in breadcrumbs. Season with salt and pepper. Cover, and refrigerate until the breadcrumbs have absorbed the liquids, about 1 hour.
• Using a 2-ounce ice-cream scoop, firmly pack rice mixture into scoop. Place ball of rice mixture on a baking sheet lined with a Silpat (French nonstick baking mat or parchment paper). Gently press down with your damp palm to flatten rice into a cake. Repeat with remaining rice mixture to form eight cakes.
• Heat the remaining 2 tablespoons canola oil in a medium nonstick saute pan over medium heat. Using a wide spatula, carefully transfer four rice cakes into pan. Saute until lightly browned and set on the edges, about 5 minutes. Gently turn rice cakes, and saute for 5 more minutes. Repeat with remaining rice cakes. Serve immediately.

WILD AND BROWN RICE

Steps:

• In heavy saucepan, soak wild rice in boiling water for 30 minutes. Drain; rinse thoroughly.
• In large skillet or Dutch oven, combine drained wild rice, brown rice, onion, carrots, celery, chicken broth, thyme, marjoram, salt, and black pepper. Bring to a boil over high heat.
• Reduce heat to low and simmer, covered, until rice is tender and liquid is absorbed, 50 to 60 minutes.