In a large saucepan, melt butter over medium high heat. Cook onions until translucent, about 5 minutes. Add garlic and cook one minute. Add rice, stirring constantly until rice is completely coated with butter and begins to toast. Stir in mushrooms; cook until liquid has evaporated, about 5 minutes.
|1 tbsp||butter||15 mL|
|1 cup||finely chopped onions||250 mL|
|2||minced garlic cloves||2|
|1 cup||Kokuho Rose® rice||250 mL|
|1/2 cup||finely chopped wild mushrooms||125 mL|
|1/4 cup||white wine||50 mL|
|1 cup||chicken broth||250 mL|
|2||lightly beaten eggs||2|
|1 tbsp||each chopped fresh basil and thyme||15 mL|
|1 tsp||each salt and pepper||5 mL|
|1/4 cup||lingonberries or fresh currants||50 mL|
|2 tbsp||olive oil, divided||30 mL|
Pour in wine and stir until evaporated, about 3 minutes. Stir in broth, bring to a boil. Reduce heat, cover and simmer over low heat until liquid has been absorbed and rice is al dente, about 15 – 20 minutes. Remove from heat but leave cover on until cool enough to work with.
Transfer rice mixture to bowl. Stir in eggs, basil, thyme, salt, pepper and lingonberries; just until combined.
In large skillet, heat 1 tbsp (15 mL) of olive oil over medium high heat. Drop heaping tablespoons of the rice batter into a skillet about 1-inch (2.5 cm) apart. Cook until underside is golden and crispy, about 3 minutes. Flip over and cook until completely golden, about 2 minutes more. Transfer to a paper towel-lined plate and keep warm in a 200 °F oven (100°C), while cooking remaining cakes. Repeat with remaining oil and batter until all ingredients have been used.
Serve warm with a dollop of crème fraîche or sour cream.
Makes 12 rice cakes.
For more great recipes, visit www.haveariceday.com/rice-recipes
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