Post by Okwes on Feb 1, 2006 10:02:24 GMT -5
Wild Rice Harvest Cake
8 tablespoon butter
2 tablespoon shallots minced
1 teaspoon garlic minced
2 tablespoon red pepper minced
2 tablespoon poblano pepper minced
3 tablespoon hazelnuts chopped
4 tablespoon wild mushrooms minced
3 tablespoon pecans minced
4 tablespoon flour + flour for dusting
4 tablespoon heavy cream
1 cup cooked wild rice
2 tablespoon chives minced
4 tablespoon bread crumbs
salt and pepper to taste
Melt 4 tablespoons of butter in a skillet and add the shallots, garlic and peppers, cooking for 5 to 7 minutes until softened. Then add the mushrooms, nuts and continue to cook for another 5 minutes. Sprinkle with the flour and continue to cook, stirring continually for another 2 to 3 minutes. Stir in the cream and bring to a simmer, add the rice and reduce the heat to low, cooking until most of the liquid is absorbed. Remove from the heat and sir in the bread crumbs and chives. Scrape the mixture into a shallow pan and let cool. Refrigerate over night. Shape the chilled mixture into small cakes, this should make about 12. Dust with flour and sauté over a low heat until brown and warmed through.
8 tablespoon butter
2 tablespoon shallots minced
1 teaspoon garlic minced
2 tablespoon red pepper minced
2 tablespoon poblano pepper minced
3 tablespoon hazelnuts chopped
4 tablespoon wild mushrooms minced
3 tablespoon pecans minced
4 tablespoon flour + flour for dusting
4 tablespoon heavy cream
1 cup cooked wild rice
2 tablespoon chives minced
4 tablespoon bread crumbs
salt and pepper to taste
Melt 4 tablespoons of butter in a skillet and add the shallots, garlic and peppers, cooking for 5 to 7 minutes until softened. Then add the mushrooms, nuts and continue to cook for another 5 minutes. Sprinkle with the flour and continue to cook, stirring continually for another 2 to 3 minutes. Stir in the cream and bring to a simmer, add the rice and reduce the heat to low, cooking until most of the liquid is absorbed. Remove from the heat and sir in the bread crumbs and chives. Scrape the mixture into a shallow pan and let cool. Refrigerate over night. Shape the chilled mixture into small cakes, this should make about 12. Dust with flour and sauté over a low heat until brown and warmed through.