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Wild Rice Cakes with Mushroom Sauce




Source of Recipe


chef2chef






List of Ingredients



• Rice Cakes:
  
• 1 cup wild rice, cooked and chilled
  
• 1 1/2 cups leeks, half moon cut
  
• 1 T garlic, minced
  
• 1 T butter
  
• 1/2 cup heavy whipping cream
  
• 1 egg, slightly beaten
  
• 3/4 cup corn, fresh or frozen
  
• 2 T fresh cilantro, chopped
  
• 1 1/2 tsps fresh chives, chopped
  
• 1/2 tsp black pepper
  
• 1 tsp salt
  
• 3/4 cup flour
  
• extra virgin olive oil for sauteing cakes
  
• Mushroom Sauce:
  
• 8 oz fresh mushrooms, sliced
  
• 2 T butter
  
• 1 T chicken base
  
• 1 pint whipping cream
  
• roux or corn starch
  
• salt and pepper, to taste
  






Instructions



1. Rice Cakes: Cook wild rice according to package directions (chicken stock preferred), then drain and chill.
   
2. Saute leeks and garlic in butter. Stir into chilled wild rice.
   
3. Mix egg and cream together until blended. Mix corn, cilantro, chives, salt and pepper and the egg/cream mixture into wild rice.
   
4. Stir in flour until wild rice can be hand formed into cakes. You may want to add more or less flour depending on desired consistency.
   
5. Form cakes using 1/3 measuring cup. Saute cakes in extra virgin olive oil until lightly browned (about 3 minutes on each side).
   
6. Serve with mushroom sauce.
   
7. Mushroom Sauce: Melt butter in medium saucepan. Add mushrooms and saute until tender. Stir in chicken base over low heat until it is blended well with mushrooms. Add whipping cream and simmer for 5 minutes on low. Add roux or cornstarch to thicken.
   
8. Season with salt and pepper.
   






Final Comments


Makes about 12 rice cakes