Wild Rice Griddle Cakes Recipes

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WILD RICE GRIDDLE CAKES



Wild Rice Griddle Cakes image

Make and share this Wild Rice Griddle Cakes recipe from Food.com.

Provided by jane dough

Categories     Rice

Time 40m

Yield 16 cakes, 5-6 serving(s)

Number Of Ingredients 11

1 1/2 cups cooked wild rice
1 cup carrot, grated (2 to 3 carrots)
1/2 cup onion, finely chopped
1/4 cup parmesan cheese, grated
1/4 teaspoon dried thyme
1 teaspoon salt
1/4 teaspoon pepper
1 teaspoon baking powder
1/3 cup all-purpose flour
2 eggs, beaten
vegetable oil, for frying

Steps:

  • Combine first 7 ingredients.
  • Add the baking powder and flour, stir well.
  • Add eggs and stir.
  • Heat a frying pan over medium-high heat.
  • Add oil.
  • Drop mounds of batter into pan and flatten slightly to make cakes about 3-inches across.
  • Cook until browned on bottom and crispy.
  • Turn cakes and cook until browned on the other side (about 3 minutes).
  • Set aside and keep warm.
  • Continue frying until all the batter is used.
  • Add more oil as necessary.
  • Serve hot.

CRISP WILD RICE GRIDDLECAKES WITH GOLDEN CAVIAR AND SOUR CREAM



Crisp Wild Rice Griddlecakes with Golden Caviar and Sour Cream image

Categories     Fish     Rice     Appetizer     Pan-Fry     Chive     Sour Cream     Simmer     Boil     Gourmet

Yield Makes about 24

Number Of Ingredients 8

1/2 cup wild rice
2 cups water
1 large egg
1/3 cup chopped fresh chives
2 tablespoons vegetable oil
1/4 cup sour cream
2 ounces caviar (preferably golden whitefish)
Garnish: whole fresh chives

Steps:

  • In a fine sieve rinse rice under cold running water and drain. In a small heavy saucepan bring 2 cups water to a boil and stir in rice. Simmer rice, uncovered, until just tender but grains are not open, about 40 minutes. Drain rice in sieve and rinse under cold running water. Drain rice well and transfer to a bowl. Rice may be made 1 day ahead and chilled, covered. Bring rice to room temperature before proceeding.
  • Lightly beat egg and stir into rice with chives and salt and pepper to taste.
  • In a large non-stick skillet heat 1 tablespoon oil over moderately high heat until hot but not smoking. Drop heaping teaspoons rice mixture into skillet without crowding and cook, flattening griddlecakes slightly with a spatula (griddlecakes should be about 1 1/2 to 2 inches in diameter), until golden brown, about 1 1/2 minutes on each side. Transfer griddlecakes as cooked to paper towels to drain and season with salt and pepper. Make more griddlecakes in same manner with remaining rice mixture and oil.
  • Cool griddlecakes slightly and top with sour cream and caviar. Garnish griddlecakes with chives.

SAGE, ONION AND WILD-RICE RISOTTO CAKES



Sage, Onion and Wild-Rice Risotto Cakes image

Categories     Onion     Pasta     Side     Sauté     Christmas     Thanksgiving     Vegetarian     Parmesan     Fall     Sage     Christmas Eve     Parsley     Wild Rice     Gourmet

Yield Makes 8 to 10 servings (as a main course).(makes about 32 cakes)

Number Of Ingredients 18

For wild-rice risotto
4 cups water
1/2 teaspoon salt
1/2 cup wild rice
5 to 6 cups light vegetable stock or broth
1 tablespoon unsalted butter
2 tablespoons olive oil
1/4 cup thinly sliced fresh sage
3 yellow onions, finely chopped (3 cups)
3 large celery ribs, finely chopped (1 cup)
2 1/2 cups Arborio rice (1 pound)
1/2 cup dry Marsala wine
1 tablespoon chopped fresh thyme
Freshly ground black pepper
3/4 cup finely grated fresh Parmesan
1/2 cup chopped fresh parsley
3 large eggs, separated
About 1/2 cup olive oil

Steps:

  • Make wild-rice risotto:
  • Bring water with salt to a boil in a heavy saucepan, then simmer wild rice, covered, until tender, about 45 minutes. Remove from heat and let rice stand in cooking liquid, uncovered, 30 minutes. Drain rice in a sieve set over a saucepan and reserve rice. Add vegetable stock to cooking liquid and bring to a simmer. Keep liquid hot, covered, over low heat.
  • Heat butter and oil in a 6- to 8-quart heavy pot over moderately high heat until hot but not smoking, then sauté sage, stirring, 1 minute. Add onions and sauté, stirring, until softened. Stir in celery with salt to taste and sauté, stirring, until onions begin to turn golden brown, about 7 minutes.
  • Stir in Arborio rice and cook over moderate heat, stirring constantly, 2 minutes. Add wine, thyme, and pepper to taste and cook, stirring constantly, until wine is absorbed. Stir in 1 cup hot broth and simmer, stirring frequently, until broth is absorbed. Continue adding broth, 1 cup at a time, and simmering, stirring frequently and letting each addition be absorbed before adding the next, until rice is tender but still al dente and creamy-looking and liquid is absorbed, 20 to 22 minutes. Toward end of cooking, stir in wild rice.
  • Remove pot from heat and stir in Parmesan, parsley, and salt and pepper to taste. Cool risotto and chill, covered, at least 4 hours and up to 12. Bring risotto to room temperature before proceeding with recipe.
  • Make risotto cakes:
  • Lightly beat yolks and stir into risotto. Beat whites and a pinch of salt with an electric mixer until they just hold stiff peaks. Stir half of whites into risotto to lighten slightly and fold in remaining whites. Let batter stand at room temperature 15 minutes before proceeding.
  • Heat 1 tablespoon oil in a 12-inch nonstick skillet over moderate heat until hot but not smoking. Scoop 4 (rounded 1/4-cup) mounds of batter into skillet, flattening with back of a spoon to form cakes 3 inches across by 1/2 inch thick. Cook cakes until golden brown on underside (this is critical to prevent cakes from breaking when turning), adjusting heat if browning too quickly, 5 minutes. Carefully turn cakes over with a metal spatula and cook until golden brown on underside, 3 to 4 minutes. Transfer as browned to a large shallow baking pan and arrange in one layer. Make more cakes in same manner, wiping skillet clean with paper towels between batches and adding more oil as necessary.
  • Preheat oven to 450°F.
  • Just before serving, bake risotto cakes until sizzling, about 6 minutes. Serve immediately.

RICE GRIDDLE CAKES



Rice Griddle Cakes image

Make and share this Rice Griddle Cakes recipe from Food.com.

Provided by AZPARZYCH

Categories     Breakfast

Time 20m

Yield 12 cakes, 12 serving(s)

Number Of Ingredients 8

1/2 lb rice
1/2 lb flour
6 ounces caster sugar
1 ounce butter
2 teaspoons baking powder
1 egg
1 tablespoon milk
1 pinch salt

Steps:

  • Boil the rice and drain thoroughly.
  • Sift the flour, salt and baking powder together.
  • Rub the butter into the flour and add the rice.
  • Beat the egg and add with enough milk to make a soft dough that will drop off a spoon.
  • Drop a tablespoonful of the mixture at a time on to a hot greased griddle.

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