Recipe Index: Janos Wilder

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Wild Rice Cakes

Yield: About 15 cakes

Ingredients:

clarified butter for sauteing
1 tsp fresh chopped garlic
1 Cup Wild rice mix of 50% texmati rice, 30% wild rice, 20%whole wheat
kernels
1 Cup water
1 Cup chicken stock
Cup finely diced red onion
Cup finely diced celery
3 eggs
Cup hi-gluten flour (approximate amount)

Procedure:

1. Coat a medium sauce pot with clarified butter and saute the yellow onion, garlic and rice for 2 minute. Add stock, water, salt and pepper, cover and simmer for 20-25 minutes until the rice is cooked and all the liquid is absorbed. Let the rice cool before proceeding.

2. In a large mixing bowl, combine cooked rice, red onion, celery and beaten eggs. Mix in enough flour to create a batter that is thick and sticky enough to hold a shape. Season with salt and pepper.

3. Cook the pancakes on a griddle or non-stick skillet. Form the cakes into 3" x 2" rectangles and cook in clarified butter over medium heat for about 3 minutes per side so that the rice becomes crisp but not burnt.