Tag Archives: wild rice

Autumn Wild Rice Rissoles

What’s a rissole? The name comes from the French word rissoler, meaning “to brown.” These yummy wild rice patties are studded with herbs, pecans, and dried cranberries, and browned to crispy perfection. Don’t be daunted by all the fresh herbs on the ingredients list; most supermarkets stock a fresh herb mix that contains just enough sage, thyme, and rosemary for this recipe.

autumn wild rice rissoles




1 cup cooked wild rice
1 cup cooked brown or basmati rice
½ small red onion, finely chopped (½ cup)
½ cup dried cranberries
½ 6-oz. jar marinated artichoke hearts, drained and coarsely chopped (½ cup)
¼ cup chopped toasted pecans
2 Tbs. olive oil, plus more for cooking patties
2 Tbs. chopped fresh sage
1 tsp. fresh thyme leaves
1 tsp. chopped fresh rosemary
3 large eggs, lightly beaten
1 cup saltine cracker crumbs or crushed rice crackers
¾ cup chunky cranberry sauce
1. Stir together wild rice, brown rice, onion, dried cranberries, artichoke hearts, pecans, oil, sage, thyme, and rosemary in large bowl. Fold in eggs, then cracker crumbs. Season with salt and pepper, if desired. Shape mixture into 12 1/4-cup patties. (At this point, rissoles can be chilled up to 24 hours.)

2. Heat 1 tsp. olive oil in nonstick skillet over medium heat. Add 4 patties to hot skillet, and cook 3 to 4 minutes, or until browned and crispy on 1 side. Flip patties, and cook 3 to 4 minutes more, or until browned and crispy on second side. Repeat with remaining patty mixture until you have 12 patties. Serve each patty topped with 1 Tbs. cranberry sauce.

serves 6

Nutritional Information

Per Serving (2 rissoles with sauce):

  • Calories: 336
  • Protein: 7 g
  • Total Fat: 15 g
  • Saturated Fat: 2 g
  • Carbohydrates: 47 g
  • Cholesterol: 106 mg
  • Sodium: 210 mg
  • Fiber: 4 g
  • Sugar: 17 g

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Sweet Potato Quinoa Cakes






Sweet Potato Quinoa Cakes

(recipe found at http://www.eatingbirdfood.com)


  • 1 lb. sweet potatoes (2 medium sized), peeled and cut into 1 inch chunks
  • 1 cup quinoa,  cooked
  • 1 cup lundburg wild rice blend, cooked
  • ½ cup green onions, chopped
  • ½ cup dried cranberries, chopped
  • 1 tablespoon dried sage
  • ½ tablespoon sea salt
  • ½ teaspoon black pepper


  1. Preheat oven to 350°.
  2. Steam sweet potato chunks for 20-25 minutes. Then puree sweet potatoes with handheld mixer or mash well with a potato masher.
  3. Combine mashed sweet potatoes, cooked quinoa, cooked rice, green onions, cranberries, sage, salt and pepper.
  4. Form and flatten portions of the “dough” into patties.
  5. Lay the patties onto parchment paper that has been sprayed with cooking spray (or stoneware) and bake for 15-20 minutes until they’re lightly brown and crisp on the outside. **I like mine to be fairly crisp and found that this amount of time was not enough for my liking. I let them go for another 10 minutes and they still weren’t crisp enough for me so I did end up pan frying them quickly (I just used olive oil pan spray in the skillet) on both sides just until browned.**
  6. Serve warm, at room temperature, or straight from the fridge.

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