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Wild Rice Cakes with Bacon

Photography: Becky Luigart-Stayner; Styling: Jan Gautro
Yield 12 servings (serving size: 1 cake)
Make the rice cakes ahead, then reheat in the oven to free the stovetop for other items.

Ingredients

  • 2 teaspoons butter
  • 1 cup uncooked brown and wild rice blend
  • 1 1/2 teaspoons salt
  • 1 (14-ounce) can fat-free, less-sodium chicken broth
  • 1 large egg
  • 1 large egg white
  • 1/2 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1 cup thinly sliced green onions
  • 1/2 cup slivered almonds, toasted
  • 2 teaspoons fresh thyme leaves
  • 1 teaspoon fresh lemon juice
  • 2 bacon slices, cooked and crumbled
  • Cooking spray

Nutrition Information

  • calories 128
  • caloriesfromfat 30 %
  • fat 4.2 g
  • satfat 0.9 g
  • monofat 2.1 g
  • polyfat 0.8 g
  • protein 4.7 g
  • carbohydrate 17.7 g
  • fiber 1.6 g
  • cholesterol 20 mg
  • iron 0.8 mg
  • sodium 412 mg
  • calcium 28 mg

How to Make It

  1. Melt butter in a large saucepan over medium-high heat. Add rice; cook 1 minute, stirring constantly. Add salt and broth; bring to a boil. Cover, reduce heat, and simmer 40 minutes or until liquid is absorbed, and rice is tender. Drain any excess liquid. Cool slightly.

  2. Place egg and egg white in a large bowl; add flour and baking powder, stirring with a whisk. Add the rice, green onions, and next 4 ingredients (green onions through bacon), stirring with a rubber spatula until well blended.

  3. Heat a large nonstick skillet coated with cooking spray over medium-high heat. Spoon 3 (1/4-cup) mounds rice mixture into skillet; flatten slightly with spatula. Cook 2 minutes on each side or until golden brown and thoroughly heated. Repeat procedure with remaining rice mixture. Serve immediately.