Canadian Style Rice Cakes

  • 12 rice cakes

Recipe courtesy of Chef Sean Tweten, New Brunswick, and shared from USA Rice.

Ingredients

    • 1 tbsp
      15 ml butter
    • 1 cup
      (250 ml) finely chopped onions
    • 2
      minced garlic cloves
    • 1 cup
    • 1/2 cup
      (125 ml) finely chopped wild mushrooms
    • 1/4 cup
      (60 ml) white wine
    • 1 cup
      (250 ml) chicken broth
    • 2
      lightly beaten eggs
    • 1 tbsp
      (15 ml) each chopped fresh basil and thyme
    • 1 tsp
      (5 ml) each salt and pepper
    • 1/4 cup
      (50 ml) lingonberries or fresh currants
    • 2 tbsp
      (30 ml) olive oil, divided

Instructions

    1. 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.

    2. 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.

    3. Transfer rice mixture to bowl. Stir in eggs, basil, thyme, salt, pepper and lingonberries; just until combined.

    4. 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..

    5. Serve warm with a dollop of crème fraîche or sour cream.