Recipe of the Week: Wild Rice and Mushroom Cakes

Every so often we slip off the wagon, but for the most part we try to stick to the Meatless Monday campaign whenever possible.

This is the time of year that I think about going over to Port Townsend, WA for lunch at the Silverwater Cafe. Allison makes the best wild rice and mushroom cakes, but last year they were absent from her menu.

Here is my attempt to duplicate, although I doubt they will be as good as hers. This is a perfect meatless meal that is unique and tasty.

Enjoy!
Stacy

Wild Rice and Mushroom Cakes
with Whole Grain Mustard Sauce

Ingredients:
8 oz. wild rice, made according to package instructions
1 tablespoon garlic, minced
1/2 large yellow onion, minced
2 tablespoon butter, divided
2 cups assorted mushrooms, chopped
1/2 cup heavy cream
1/2 cup cooked corn (fresh is the best, frozen or canned works too)
2 tablespoons fresh cilantro, chopped
1 teaspoon fresh chives, chopped
salt and pepper
1 egg, beaten
1 1/4 cup flour
2 tablespoons olive oil

Sauce:
1/2 cup sour cream
2 tablespoons whole grain mustard
1 teaspoon brown sugar
salt and pepper


Directions:

Prepare rice according to package directions and set aside.

Melt butter in a large frying pan and saute garlic and onion for 3-4 minutes over medium heat. Remove from heat and add to the rice.

Melt remainder of butter in same frying pan and brown the mushrooms over medium high heat until liquid is released and evaporates; about 10 minutes. Add cooked mushrooms to rice mixture.

Add to the rice mixture the cream, cooked corn, herbs, salt and pepper and beaten egg. Add the flour last and mix well (if batter is runny, add more flour...if too stiff, add more cream).

Heat oil on a griddle or frying pan over medium high heat. Spoon 4oz of rice mixture onto griddle and pan to form a round patty about 1/2 inch thick. Brown on both sides.

To make sauce: mix all ingredients together and serve with a dollop on top of each cake.

Serve with a garden salad

Image courtesy of Google Images