Wild Rice Pecan Patties With Red Onion Chutney Recipes

WILD RICE-PECAN PATTIES

Steps:

• Mix all ingredients except oil.
• Heat oil in 10-inch skillet over medium heat. Scoop wild rice mixture by 1/3 cupfuls into skillet; flatten to 1/2 inch. Cook about 6 minutes, turning once, until light brown. Remove patties from skillet. Cover and keep warm while cooking remaining patties.

WILD RICE-PECAN PATTIES WITH RED ONION CHUTNEY

Steps:

• In 2-quart saucepan, heat 1 tablespoon oil over medium heat. Cook onion in oil about 6 minutes, stirring frequently, until onion is tender. Stir in remaining chutney ingredients. Heat to boiling; reduce heat to low. Cook 20 to 25 minutes or until dried fruits are plump and mixture has thickened; remove from heat.
• Meanwhile, cook wild rice in water as directed on package, drain if necessary. In large bowl, mix cooked wild rice and remaining patty ingredients except oil.
• In 12-inch skillet, heat 2 tablespoons oil over medium heat. Scoop wild rice mixture by 1/3 cupfuls into skillet; flatten to 1/2 inch. Cook about 3 minutes on each side or until light brown. Remove patties from skillet; cover and keep warm while cooking remaining patties. Serve with chutney.

WILD RICE PECAN PILAF

Steps:

• In a medium-sized sauce pan, bring 2 quarts of water to a rapid boil.
• Add the 1/2 tsp salt and the wild rice.
• Boil uncovered for 40-45 minutes, or until the grains begin to pop open and the rice is tender.
• Drain and set aside.
• In a 10" skillet, melt the butter over medium heat.
• Add the carrot and saute for 1-2 minutes.
• Add celery, mushrooms, and pecans.
• Saute for just about 2 minutes more, stirring often.
• Add the rice and saute until thoroughly combined.
• Season with salt and pepper and serve.
• Serves 4.

WILD RICE & PECAN STUFFING FOR POULTRY

Steps:

• Bring 6 1/2 cups of the broth and the bay leaf to a boil (use a fairly large saucepan).
• Add wild rice and simmer the wild rice covered for 30 minutes, add long grain rice, keep covered and cook for apprx 20 minutes more.
• Watch that the rice does not burn because the stock will be absorbed (if necessary add a touch of water if the rice is not cooked) Transfer the rice to a large bowl.
• Melt the butter in a skillet, add onions& celery, saute for 10 minutes.
• Add mushrooms, garlic & thyme, continue sauteing until the mushrooms are tender (8 minutes) Add Madeira, bring to a boil.
• Pour mushroom mixture over the rice.
• Stir in the beaten eggs and remaining 1/2 cup stock.
• Add pecans & parsley.
• mix well.
• Ready to stuff your favorite bird as soon as it has cooled.

DELICIOUS PECAN PATTIES

Steps:

• Crumble tofu and knead all ingredients together.
• Form into patties.
• Fry slowly in pan.
• Cover with mushroom soup and bake @ 350 for 30 minutes. Or serve as is with your favorite gravy.
• If desired you may substitute walnut pieces for pecan meal.
• You may add one handful of Brewer's yeast.
• May add extra oats and water.

WILD-RICE PECAN PATTIES

Steps:

• Mix all ingredients together except oil.
• Heat oil in 10-inch skillet over medium heat.
• Scoop wild rice mixture by 1/3 cupfuls into skillet; flatten to 1/2 inch thick.
• Cook about 3 minutes on each side or until light brown.
• Remove patties from skillet; cover and keep warm while cooking remaining patties.

LEMON-PECAN WILD RICE

Steps:

• In a large saucepan, bring the broth, rice and butter to a boil. Reduce heat; cover and simmer for 50-60 minutes or until rice is tender. , Stir in the onions, parsley, lemon zest and juice. Stir in pecans.

WILD RICE AND TOASTED PECAN PILAF

Steps:

• Preheat the oven to 375°F. In a small baking pan toss the pecans with the butter, the thyme, and the salt until they are coated well and toast them in the middle of the oven for 10 minutes, or until they are crisp and fragrant.
• In a flameproof casserole cook the onion and the bell pepper in the oil over moderately low heat, stirring, for 5 minutes, or until they are just softened, and with a slotted spoon transfer them to a bowl. Add the rice to the casserole and cook it, stirring constantly, for 1 minute. Stir in the broth, heated to boiling, and salt and pepper to taste and bring the mixture to a boil. Bake the mixture, covered, in the middle of the oven for 40 minutes. Stir in the onion mixture, bake the pilaf, covered, for 30 minutes more, or until the rice is tender and the broth has been absorbed, and stir in the pecans.