WILD RICE CAKES WITH CHARRED SCALLION VINAIGRETTE & HARISSA YOGURT SAUCE… A delicious dish shared by our in house foodie Ragan Brooks.

I am restricted. Forbidden if you will. My body has decided that I am no longer able to enjoy the pleasure of white or brown rice. Enter, WILD rice. It’s different and I like it. It’s also quite nostalgic for me given it’s origins and my being a Minnesota native.

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Did you know that wild rice is actually and “ancient” grain?  I am still researching why this variety of grain is okay for me and the “others” are not. Comment below if you canned insight!

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It’s are bit tricky to get these patties to hold shape. I just kept adding an egg at a time until the consistency was correct and the shape held it’s form.

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Saute low and slow, and use butter for that nice golden crust.

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PREP TIME
COOK TIME
TOTAL TIME
Serves: 6
INGREDIENTS
  • For Cakes:
  • 2 Cups cooked wild rice
  • 1½ Cups panko flakes or bread crumbs
  • 4 eggs
  • ¼ Cup grated parmasean cheese
  • 2 Tablespoons chopped fresh parsley
  • ¼ Teaspoon freshly cracked black pepper
  • ½ Teaspoon sea salt
  • 1 Tablespoon fresh lemon juice
  • 2 Tablespoons Ghee
  • 2 Tablespoons sliced almond for garnish
  • For Scallion Vinaigrette:
  • 4-5 scallions
  • 2 teaspoons apple cider vinegar
  • 1 Teaspoon honey or agave syrup
  • 1 Tablespoon fresh lemon juice
  • ¼ Cup olive oil
  • For Harissa Yogurt Sauce:
  • 1 Cup plain yogurt
  • 2-3 Tablespoons harissa (depending on how spicy you like it)
  • juice of had a small lemon
  • 1 Tablespoon olive oil
  • ¼ Teaspoon sea salt
  • ¼ Teaspoon freshly ground black pepper
INSTRUCTIONS
  1. Starting with the wild rice cakes, cook the rice according to directions on the box. Let cool completely. Line a baking sheet with parchment paper and set aside for the finished cakes. Measure 2 cups of cooked rice and place in a large mixing bowl. Add the panko flakes (or breadcrumbs if you choose to use) the cheese, parsley, lemon juice, eggs and salt and pepper. Mix really well, I like to use my hands. When will incorporated, form hamburger size cakes and place on parchment-lined baking sheet. Chill for at least one hour.
  2. Meanwhile, dress the scallions in a bit of olive oil, salt and pepper. Heat the grill to medium-high and spray with a non-stick cooking spray. Grill scallions until well-charred. Remove to cool.
  3. In a small mixing bowl, combine all of the ingredients for the yogurt harissa sauce and mix well. set aside until serving time.
  4. chop grilled scallions into small pieces and place in a food processor or vitamix, add the vinegar, honey, lemon juice, and salt and pepper. Blend to combine well and emulsify the oil. Adjust ingredients to taste.
  5. Remove cakes from the refrigerator. Heat the ghee in a large skillet over medium heat. Place cakes in pan and brown both sides, about 6 minutes on both sides. Remove to serving plates, top with scallion vinaigrette, a dollop of harissa yogurt sauce and sprinkle sliced almonds on top, if you like.

Author: Beauty In The Bite – The beautiful Ragan Brooks.