Wild Rice Cakes with Bacon

Photography: Becky Luigart-Stayner; Styling: Jan Gautro

Make the rice cakes ahead, then reheat in the oven to free the stovetop for other items.

Yield: 12 servings (serving size: 1 cake)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 128
  • Calories from fat: 30%
  • Fat: 4.2g
  • Saturated fat: 0.9g
  • Monounsaturated fat: 2.1g
  • Polyunsaturated fat: 0.8g
  • Protein: 4.7g
  • Carbohydrate: 17.7g
  • Fiber: 1.6g
  • Cholesterol: 20mg
  • Iron: 0.8mg
  • Sodium: 412mg
  • Calcium: 28mg

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

Preparation

  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.
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