Wild Rice Croquettes
Instructions:
- Wild rice isn’t rice at all; it’s the seed from a grass indigenous to the marshlands of the upper Midwest (although now grown across the country). There are varietal blends on the market—or single-variety packs. Either will work for these fried-up patties, but don’t use a blend that includes brown rice, white rice, or other grains. Makes 6 croquettes
- 11â„2 cups water
- 1â„2 cup wild rice
- 2 tablespoons walnut oil
- 8 scallions, very thinly sliced
- 10 ounces white button or cremini mushrooms, cleaned and thinly sliced
- 1â„4 cup dried cranberries, chopped
- 1 tablespoon packed minced sage leaves
- 1 teaspoon salt
- 1â„2 teaspoon freshly ground black pepper
- 2 large eggs, at room temperature
- 1â„3 cup panko bread crumbs
- 2 tablespoons canola oil, plus more as necessary
- Stir the water and wild rice in a medium saucepan, then bring to a boil over medium-high heat. Cover, reduce the heat to low, and simmer until the rice is tender, 40 to 50 minutes. Drain any remaining water from the pan and set aside.
- Heat a large skillet over medium heat. Swirl in the walnut oil, then add the scallions. Cook, stirring constantly, for 1 minute.
- Add the mushrooms and cook, stirring often, until they have given off their liquid and it has all evaporated, about 6 minutes.
- Stir in the cranberries, sage, salt, and pepper. Cook for 20 seconds, then transfer to the bowl of a food processor fi tted with the chopping blade. Process until fi nely chopped. Transfer to a large bowl and stir in the wild rice. Cool for 15 minutes.
- Lightly beat the eggs in a small bowl, then stir them and the bread crumbs into the wild rice mixture.
- Make 6 patties out of the mixture. Your hands will get a little messy; the patties must be compacted to adhere. Moistening your hands helps.
- Heat a large skillet over medium heat. Swirl in the canola oil, then slip in as many patties as will easily fi t. Fry for 3 minutes, then use two metal spatulas to turn them over: slip one under the patty and use the other to hold the patty in place as it’s being fl ipped. Fry until lightly browned, about 3 more minutes. If you need to make a second batch, add up to 2 tablespoons more oil to the pan before adding the additional patties.