wild rice cakes with mushroom sauce
 
makes about 12 rice cakes 
 
  rice cakes:
1 cup  wild rice, cooked and chilled
1-1/2 cup  leeks, half moon cut
1 Tbsp  garlic, minced
1 Tbsp  butter
1/2 cup  heavy whipping cream
1   egg, slightly beaten (egg beaters also okay)
3/4 cup  corn, fresh or frozen
2 Tbsp  fresh cilantro, chopped
1-1/2 tsp  fresh chives, chopped
1/2 tsp  black pepper
1 tsp  salt
3/4 cup  flour
  extra virgin olive oil for sautéing cakes
 
  mushroom sauce:
8 oz.  mushrooms, fresh sliced
2 Tbsp  butter
1 Tbsp  chicken base
1 pint  whipping cream
  roux or corn starch
  salt and pepper to taste
 
rice cakes: 
cook wild rice according to package directions (chicken stock 
preferred), then drain and chill. sauté leeks and garlic in butter. stir 
sautéed leeks into chilled wild rice. 
mix egg and cream together until blended. mix corn, cilantro, chives, 
salt and pepper and the egg/cream mixture into wild rice. 
stir in flour until wild rice can be hand formed into cakes. you may 
want to add more or less flour depending on desired consistency. 
form cakes using 1/3 measuring cup. sauté cakes in extra virgin olive 
oil until lightly browned (about 3 minutes each side). 
serve with mushroom sauce. 
 
mushroom sauce: 
melt butter in a medium saucepan. add mushrooms and sauté until tender. 
stir in chicken base over low heat until it is blended well with 
mushrooms. add whipping cream and simmer for 5 minutes on low. add roux 
or cornstarch to thicken. 
season with salt and pepper. 
 
 
personal chef brian koning www.personalchefmarketing.com 
chef2chef recipe club member forum: http://forums.chef2chef.net 
archive: at: http://chef2chef.net/news/club/ 
 
-- 
 
(ID: 75785) Mirror: rec.food.recipes: Tue, Oct 12, 2004


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