Curried Wild & Brown Rice Cakes

Wild Rice is, in fact, the seed of a grass rather than either a rice or a true grain but it tends to be used as a grain. It is quite hearty and dense on its own so is nicer when combined with other rice or grains. Here, it is paired with brown rice and curry seasoning in an attractive, crispy on the outside, tender inside rice cake. The cakes can be made ahead, cooked, cooled and refrigerated for up to 1 day. Reheat them in a 375 oven for about 15 minutes before serving. Serve as a side to a vegetable or chicken stew or roasted salmon.

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Curried Wild & Brown Rice Cakes

Ingredients:

1/2 cup wild rice

3/4 cup long-grain brown rice

1 teaspoon salt

2 Tablespoons vegetable oil

2 green onions, finely chopped

2 cloves garlic, minced

1/2 cup finely diced sweet red pepper

2 teaspoons curry paste or powder

1/4 cup all purpose or whole wheat flour

1 egg beaten

Plain yogurt

Fruit chutney

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Directions:

Rinse wild rice in a sieve under running water, stirring to make sure it is well rinsed. Drain and set aside. Rinse brown rice stirring to make sure it is well rinsed, until water runs clear. Drain well and set aside separately.

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Bring 3 cups water to a boil in a large saucepan with a tight-fitting lid over high heat. Add wild rice and 3/4 teaspoon of the salt. Reduce heat and boil gently for 15 minutes. Stir in brown rice, then reduce heat to low, cover and simmer for about 45 minutes or until the rice kernels begin to burst open, brown rice is tender and most of the liquid is absorbed. Cover and let stand for 5 minutes. Fluff rice with a fork and spread out in a large baking dish. Let cool to room temperature.

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Meanwhile, heat half of the oil in a large nonstick skillet over medium heat. Add green onions, garlic, red pepper, curry paste and remaining salt and saute for about 3 minutes or until softened. Let cool slightly. Wipe out skillet.

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Place about 1 cup of the rice in a large bowl and mash with a potato masher until slightly pasty. Add remaining rice and sauteed vegetables. Sprinkle with flour and stir in egg with a fork until evenly blended. Divide rice mixture into 4 portions and shape with moistened hands into cakes about 3/4 inch thick. Place on a plate.

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Heat half of remaining oil in nonstick skillet over medium heat. Add rice cakes, in batches as necessary, and cook turning once, for about 3 minutes per side until browned on both sides and hot in the center. Add remaining oil to the skillet between batches. Serve topped with yogurt and chutney.