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Recipe Detail Page
Curried Wild & Brown Rice Cakes
Winter 2009
Wild rice is, in fact, the seed of a grass rather than either a rice or a true grain but it tends to be used as a grain. It is quite hearty and dense on its own so is nicer when combined with other rice or grains. Here, it is paired with brown rice and a mild curry seasoning in an attractive, crispy-on-the-outside, tender-inside rice cake. The cakes can be made ahead, cooked, cooled and refrigerated for up to 1 day. Reheat them in a 375°F (190°C) oven for about 15 minutes before serving. Serve as a side to a vegetable or chicken stew, tandoori chicken or roasted salmon.
Serves 4
⅓ cup (75 mL) wild rice
¾ cup (175 mL) long-grain brown rice
1 tsp (5 mL) salt
2 tbsp (25 mL) vegetable oil
2 green onions, finely chopped
2 cloves garlic, minced
½ cup (125 mL) finely diced sweet red pepper
2 tsp (10 mL) curry paste or powder
¼ cup (50 mL) all-purpose or whole wheat flour
1 egg, beaten
Plain yogurt
Fruit chutney
1. Rinse wild rice in a sieve under running water, stirring to make sure it is well rinsed. Drain and set aside. Rinse brown rice, stirring to make sure it is well rinsed, until water runs clear. Drain well and set aside separately.
2. Bring 3 cups (750 mL) water to a boil in a large saucepan with a tight-fitting lid over high heat. Add wild rice and ¾ tsp (4 mL) of the salt. Reduce heat and boil gently for 15 minutes. Stir in brown rice, then reduce heat to low, cover and simmer for about 45 minutes or until wild rice kernels begin to burst open, brown rice is tender and most of liquid is absorbed. Cover and let stand for 5 minutes. Fluff rice with a fork and spread out in a large baking dish. Let cool to room temperature.
3. Meanwhile, heat half of the oil in a large nonstick skillet over medium heat. Add green onions, garlic, red pepper, curry paste and remaining salt and sauté for about 3 minutes or until softened. Let cool slightly. Wipe out skillet.
4. Place about 1 cup (250 mL) of the rice in a large bowl and mash with a potato masher until slightly pasty. Add remaining rice and sautéed vegetables. Sprinkle with flour and stir in egg with a fork until evenly blended. Divide rice mixture into 4 portions and shape with moistened hands into cakes about ¾-inch (2-cm) thick. Place on a plate.
5. Heat half of remaining oil in nonstick skillet over medium heat. Add rice cakes, in batches as necessary, and cook, turning once, for about 3 minutes per side or until browned on both sides and hot in the centre. Add remaining oil to the skillet between batches. Serve topped with yogurt and chutney.
Serves 4
