New Worlder: Wild Rice Cakes
“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."
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.
Published in: New Worlder
By: Sean Sherman
Story Date: 2017-11-10T05:51:00+00:00
By: Sean Sherman
Story Date: 2017-11-10T05:51:00+00:00