New Worlder: Wild Rice Cakes

By Sean Sherman
New Worlder

The Sioux Chef's Indigenous Kitchen (Sean Sherman)These are our go-to cakes for breakfast, as a snack, and as the base for a well-seasoned bison braise or duck. They’re especially good topped with smoked fish. Make them tiny for an appetizer or big for dessert slathered in maple-berry sauce.

The recipe for these couldn’t be simpler. It’s just overcooked wild rice, pureed into a thick dough. We like to stir in a little cooked wild rice for texture. Once shaped, these will keep several days in the refrigerator, so feel free to make them ahead. Leftovers may be re-crisped in a low oven until warmed through.

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