These wild rice cakes fed me and my daughter for days. They can be a fancy appetizer as above or a snack (eaten cold right out of the fridge) or they can be the base for any number of savory dishes. They are perfectly yummy. First I’ll give you a pictorial recipe, then the recipe, then all the wonderful ways I served these. Talk about great leftovers, these definitely take the cake.
First I used a medley of wild rice and some sticky rice (or you can use arborio)
Then I added some grated carrots and parmesan cheese. But you can use any grated vegetable. It’s a great way to hide the veggies from the kids.
Then I added some chopped parsley and breadcrumbs.
And finally an egg and mixed everything well.
Next I measured each cake by stuffing the mixture into a 1/2 cup measuring cup, popped them out and finished forming the cakes with my hands. Make sure the sides are straight and the bottoms and tops flat for easy pan frying.
Next I dredged them in flour. Shake off he excess. (you can use gluten – free flour if you like)
Then I pan fried them and set them on paper towels when they came out of the pan.
Lastly I put them in the oven for about 15 minutes just to get the inside warm. Then I ate them just like this. Plain and unadorned
Here’s the recipe
(Makes 8 cakes)
1 cup wild rice (226.8 g)
1/2 cup sticky rice (or arborio rice – 113.4 g)
1 cup shredded carrots (226.8 g)
1/4 cup grated parmesan (56.7 g)
1/4 cup chopped Italian parsley (stems removed)
1/2 cup bread crumbs
1 Jumbo egg
1/4 cup olive oil (or just enough to cover the bottom of the pan – 62.5 ml)
Flour for dredging
Salt & pepper to taste
Cook the rice blend in 2 3/4 cups water, covered for about 20 minutes or until the rice is tender and the water has been absorbed by the rice.
Place rice blend in a large mixing bowl. Add all the remaining ingredients (except oil and flour for dredging) and mix well.
Form into cakes. Dredge in flour and shake off excess.
Place a large saute pan over medium/high heat and add enough olive oil to cover the bottom of the pan. Heat until hot but not smoking.
Add the cakes and cook until they’re golden (about 1 minute on each side).
Remove and set them on paper towel to absorb the extra oil
Place in a pre-heated 350 degree oven for about 15 minutes just to warm the inside.
Serve alone or with an number of savory dishes. Here’s a few photos to inspire you to serve them in oh so many ways.
With roast chicken and gravy
With sautéed shrimp scampi
With an egg for breakfast
And now your turn. Let me know what you think of these wild cakes.
Are you inspired? Does this look like something you may want to have on hand?
Tell me what you like to keep on hand so you have something delicious ready to satisfy when hunger strikes.
YUM! I love how you give us different ways to eat the rice cakes! So delicious! I’m all about that egg on top! Can’t wait to make this!
I’m so glad Sarah. Thank you for your comment
Wonderful! I love recipes that use leftovers…and eggs! I’m eager to give these a try.
Terrific Ellen. Please come back and let us know how they turn out.
Ciao Chef Silvia…I love your blog and your recipes. I also enjoy cooking — being brought up in an Italian family, I was always introduced to different foods and ways of cooking. As for the rice cakes, I thought of different ways to serve them.
1. For a vegetarian dish, serve over eggplant caponata with a drizzle of balsamic vinegar reduction (nice appetizer).
2. Make them the size of a 50 cent and serve as appetizers with various dipping sauces.
3. Roll them into balls the size of a meatball, add a “cheese surprise” (mozzarella) in the center.
Thank you for sharing. Ci sentiamo la prossima volta…ciao, ciao, Antonietta
Antonietta, I love your serving ideas!! That’s what I love about sharing recipes. It’s about making them your own. I’m going to try some of your ideas. The 4th one is like arancini…which is what made me think of this recipe in the first place. Just a healthier version of rice cakes. Thank you so much for sharing your ideas!
Looks absolutely delicious – can’t wait to try them. Love ALL that you do!
Oh thank you Roni. That means so much to me.
can’t wait to try these!!! look yummy!!
It is first time I look at your site and read about wild rice cakes. I am going to shops to buy what I need to make them for dinner. I think fresh salad and cakes will do for me nicely. hat i wanted to say is you really inspired me.Chio.
Welcome Larisa! I’m so excited you were inspired to make these! Please stop by again and let us know how they turned out. Thank you so much for your comment.
Hi Silvia, did I ever tell you how much I love rice…in any shape or form. This looks delicious, and I think it’d be perfect to make with left over rice! Thank you for sharing this recipe (looks really simple, too, which I love).
Glad this is right up your alley Desiree. And yes, if you have leftover rice, it’s even easier and faster to make.
These look awesome! What do you think about freezing them before frying, so you can keep them on hand? My husband also wants to know if you can add bacon- HA! Typical-lol.
Great question Melissa. Yes you can add bacon! That’s the beauty of these…you can add almost anything you like.
I was thinking of rice cakes the other day. I’m going to try out your recipe for dinner tonight. I love the different ways you’ve shown to serve them. I’ve never considered placing a poached egg on top and having them for breaky, I generally use potatoes for this.
I love how food can inspire us to try something a little different. Thanks for you comment Krystal.
These look amazing! I never know what to do with leftover rice, I love this idea!
Delicious! I really like the shrimp idea! You make it so simple, thank you!
2 questions for you 🙂
1- can we omit frying? for ex. only in oven?
2. is egg a must?
1. Yes you can omit frying…but it really isn’t frying, just pan searing in a little bit of olive to get a nice crust before placing in the oven but you can go straight to the oven.
2. Yes again. You can omit the egg. If the rice is sticky it’ll still hold together.