Wild rice cakes w/Smoked Salmon - Core
Source of Recipe
WW Community
Recipe Introduction
Serves 4
Cook 1/2 cup of rinsed wild rice in 2 cups water for about 40 minutes, or until each grain has 'split.' Drain into a sieve and rinse under cold water. Drain well; put into a bowl. Add one beaten egg and about 1/3 c. chopped chives, as well as salt to taste.
In a large non-stick skillet, heat 1 TB olive oil over moderate heat. When hot, drop wild rice mixture by the heaped teaspoonful into pan, flattening out each heap with the back of the spoon. (Make sure to mix the wild rice-egg mixture before each spoonful to distribute the egg properly -- that's what holds each 'cake' together.) When cooked on one side, flip over. Do the second batch in a similar manner, adding another TB of oil as necessary.
Arrange cakes on a plate. Top each with a small dollop (maybe a tsp.) of fat free sour cream, and a slice of smoked salmon. Scatter chives on top
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