Canadian Style Rice Cakes
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12 rice cakes
Recipe courtesy of Chef Sean Tweten, New Brunswick, and shared from USA Rice.
Ingredients
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1 tbsp15 ml butter
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1 cup(250 ml) finely chopped onions
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2minced garlic cloves
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1 cup(250 ml) U.S. medium-grain rice
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1/2 cup(125 ml) finely chopped wild mushrooms
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1/4 cup(60 ml) white wine
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1 cup(250 ml) chicken broth
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2lightly beaten eggs
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1 tbsp(15 ml) each chopped fresh basil and thyme
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1 tsp(5 ml) each salt and pepper
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1/4 cup(50 ml) lingonberries or fresh currants
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2 tbsp(30 ml) olive oil, divided
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Instructions
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In a large saucepan, melt butter over medium high heat. Cook onions until translucent, about 5 minutes. Add garlic and cook one minute. Add rice, stirring constantly until rice is completely coated with butter and begins to toast. Stir in mushrooms; cook until liquid has evaporated, about 5 minutes.
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Pour in wine and stir until evaporated, about 3 minutes. Stir in broth, bring to a boil. Reduce heat, cover and simmer over low heat until liquid has been absorbed and rice is al dente, about 15 – 20 minutes. Remove from heat but leave cover on until cool enough to work with.
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Transfer rice mixture to bowl. Stir in eggs, basil, thyme, salt, pepper and lingonberries; just until combined.
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In large skillet, heat 1 tbsp (15 mL) of olive oil over medium high heat. Drop heaping tablespoons of the rice batter into a skillet about 1-inch (2.5 cm) apart. Cook until underside is golden and crispy, about 3 minutes. Flip over and cook until completely golden, about 2 minutes more. Transfer to a paper towel-lined plate and keep warm in a 200 F oven (100 C), while cooking remaining cakes. Repeat with remaining oil and batter until all ingredients have been used..
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Serve warm with a dollop of crème fraîche or sour cream.
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