Curried Wild Rice And Brown Rice Cakes Recipes

CURRIED WILD RICE SALAD WITH RAISINS AND PECANS

Steps:

• Cook rice according to package directions, omitting the butter and seasonings. Once rice is cooked, rinse under cold water, drain well and place in a medium bowl.
• Add remaining salad ingredients to bowl and stir to combine.
• To make the vinaigrette, combine all of the ingredients in a small jar or a container with a tight fitting lid. Cover and shake vigorously for 30-45 seconds, until well mixed and the sugar is dissolved.
• Pour vinaigrette over salad and toss to combine.
• Serve or chill until ready to serve.

WILD RICE AND BROWN RICE CAKES WITH ROASTED VEGETABLE RAGù

Steps:

• Bring 6 cups broth to boil in large saucepan. Remove from heat; cover.
• Heat 1 tablespoon oil in heavy large saucepan over medium heat. Add onion; sauté until tender, about 12 minutes. Add garlic; stir 1 minute. Add brown rice and wild rice; stir 1 minute. Add wine; cook until absorbed, about 2 minutes. Stir in 2 cups warm broth; bring to boil. Reduce heat to medium-low; cover and simmer 15 minutes. Add 2 cups warm broth; bring to boil. Reduce heat to medium-low; cover and simmer 15 minutes, stirring often. Add 2 cups warm broth; bring to boil. Reduce heat; cover and simmer until rice is almost tender, stirring occasionally, about 20 minutes. Uncover; simmer until rice is tender and broth is absorbed, stirring often and adding broth by 1/4 cupfuls if rice is not tender, about 10 minutes longer. Stir in mozzarella; season with pepper. Cool to room temperature.
• Mix breadcrumbs and Parmesan in pie dish. Line baking sheet with plastic wrap. Using moistened hands, divide rice mixture into 6 equal portions; press each portion into 31/2-inch-diameter patty. Carefully turn each in breadcrumb mixture, coating both sides. Place on prepared baking sheet. Cover; chill at least 4 hours. (Can be made 1 day ahead. Keep chilled.)
• Heat 1 tablespoon oil in large nonstick skillet over medium heat. Add 3 rice cakes to skillet; cook until heated through, about 4 minutes per side. Repeat with remaining 1 tablespoon oil and rice cakes.
• Transfer rice cakes to plates. Spoon Roasted Vegetable Ragù alongside.

CURRIED BROWN RICE

Steps:

• Heat grapeseed oil in a skillet over medium heat; cook and stir onion and garlic until tender, about 5 minutes. Stir in rice, curry powder, garam masala, and cumin seeds. Continue to cook and stir until rice is toasted, 1 to 2 minutes more.
• Pour broth into rice mixture and season with salt; bring to a boil. Reduce heat to low, cover, and cook until rice is tender and liquid is absorbed, 45 to 50 minutes.

WILD AND BROWN RICE

Steps:

• In heavy saucepan, soak wild rice in boiling water for 30 minutes. Drain; rinse thoroughly.
• In large skillet or Dutch oven, combine drained wild rice, brown rice, onion, carrots, celery, chicken broth, thyme, marjoram, salt, and black pepper. Bring to a boil over high heat.
• Reduce heat to low and simmer, covered, until rice is tender and liquid is absorbed, 50 to 60 minutes.

WILD RICE GRIDDLE CAKES

Steps:

• In a bowl, mix rice, carrots, onions, cheese, and thyme, add salt and pepper, to taste. Sprinkle baking powder and flour over mixture, then stir well. Pour in eggs and mix lightly until blended.
• Heat a cast-iron frying pan over a fire or over medium-high heat. Add a thick film of oil. Drop 3 or 4 heaping spoonfuls of batter into pan and flatten slightly, making cakes about 3-inches in diameter. Cook until crispy and well browned on bottom (about 3 minutes), turn cakes with a spatula, and cook until browned on the other side (about 2 minutes). Drain on paper towels. Repeat with remaining batter, adding more oil as necessary. Serve hot.

CURRIED WILD RICE AND BROWN RICE CAKES

Steps:

• Rinse wild rice in a sieve under running water, stirring to make sure it is well rinsed. Drain and set aside. Rinse brown rice until water runs clear, the drain and set aside separately.
• Bring 3 cups of water to a boil in large saucepan with lid over high heat, before adding wild rice and 3/4 teaspoon of salt.
• Reduce heat and boil gently for 15 minutes and stir in brown rice, then reduce heat to low.
• Cover and simmer about 45 minutes, or until rice kernels begin to burst open and most of the liquid is absorbed.
• Cover and let stand 5 minutes, then fluff rice with a fork and spread out in a large baking dish.
• Let cool at room temperature.
• Meanwhile, heat half of the oil in a large skillet over medium heat and add green onions, garlic, red pepper, curry, and remaining salt.
• Sauté for about 3 minutes or until softened.
• Let cool slightly, and wipe out skillet.
• Place 1 cup of the rice in a large bowl and mash with potato masher until slightly pasty.
• Add remaining rice and red pepper mixture.
• Sprinkle with flour and stir in the egg with fork until evenly blended.
• Divide rice into 4 portions, and shape with moistened hands into 2cm thick cakes before placing on a plate.
• Heat half of the remaining oil in the skillet and add rice cakes in batches as necessary to cook, turning once, for about 3 minutes on each side, or until lightly browned, and hot in the center.
• Add remaining oil to the skillet between batches.
• Serve topped with yogurt and fruit chutney.

CURRIED RICE SALAD

Steps:

• Combine the rice, vegetable stock and 1/4 teaspoon salt in a medium saucepan. Bring to a boil; cover, reduce the heat to low and simmer until the liquid is absorbed and the rice is tender, 40 to 45 minutes. Stir in the apricots and shallot during the last 5 minutes of cooking.
• Spread the rice in a single layer on a parchment paper-lined rimmed baking sheet to cool to room temperature, about 30 minutes.
• Make the vinaigrette: Whisk together the vinegar, curry powder, honey, 1/4 teaspoon salt and 1/4 teaspoon pepper. Gradually whisk in the olive oil until combined.
• Transfer the cooled rice to a serving bowl. Add the desired amount of the vinaigrette, then the arugula, pine nuts and mint, and toss to combine. Season with salt and pepper.

TUNA RICE CAKES

Steps:

• Thaw peas.
• Place rice in a large mixing bowl Drain tuna and add to rice with the egg, soy sauce, peas and flour.
• Mix to combine.
• Shape mixture in to 6 patties.
• Heat oil in skillet, cook patties in batches for approx five minutes each side.
• * edit* I have recently made this by just putting the whole mixture in a skillet (rather than in 'cakes')and browning both sides, very tasty. Eve

RICE CAKE WITH ALMOND BUTTER AND BANANAS

Steps:

• Spread the nut butter on the rice cake.
• Top with sliced bananas.
• Sprinkle with cinnamon.

LEFTOVER RICE CAKES

Steps:

• combine all ingredients except oil and place in fridge for at least 30 minutes, then form small patties.
• over med. high heat warm oil, then fry patties for about 5 minutes on each side.
• Be careful when flipping, they sometimes break but still are tasty!

CURRIED WHITE & WILD RICE

Steps:

• Preheat oven to 350 degrees.
• In a large saucepan, bring 3 quarts of water to a boil.
• Add wild rice and cook, uncovered, for 10 minutes.
• Drain well.
• In a large heavy dutch oven, melt butter over medium heat.
• Add scallions, green pepper and mushrooms and saute, stirring until softened, 4-5 minutes .
• Add parboiled wild rice and long grain rice and toss well to coat with butter.
• Add remaining ingredients and mix well.
• Bring to a simmer, cover and bake on center shelf of oven until all liquid has been absorbed, about 40-50 minutes .
• Allow to cool 5 minutes before serving.

VEGETABLE CURRIED RICE

Steps:

• In a small saucepan, cook rice and onion in oil until rice is lightly browned and onion is tender. Stir in the broth, curry powder, salt and turmeric. Bring to a boil. Reduce heat; cover and simmer for 12 minutes. , Stir in corn and peas. Cover and simmer 3-6 minutes longer or until rice and vegetables are tender. Sprinkle with almonds.