Well, this was out of my comfort zone!

Tonight's contribution to the rice challenge was Wild Rice Cakes with Bacon. This is a Cooking Light recipe, and it more than surprised me. Not only was it good, but Andy thought it was a definite repeater- which is about the highest marks you can get at my house. We are already planning on making these again with Thanksgiving leftovers. Adding some chopped turkey to the mix, changing out the thyme for some basil, and adding a cranberry sauce as a topper. The only change I made to the recipe tonight was that I could not find a brown and wild rice blend in our little store. In fact, I couldn't find a white and wild rice blend either. So I improvised using a Wild Rice Pilaf from Far East. I simply left out the seasoning packet and cooked the rice like normal. Worked well, but I bet they will be much better when I can find the actual brown and wild rice blend.

Wild Rice Cakes with Bacon

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

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

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.
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.
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.
Yield: 12 servings (serving size: 1 cake)

NUTRITION PER SERVING:CALORIES 128(30% from fat); FAT 4.2g (sat 0.9g,mono 2.1g,poly 0.8g); PROTEIN 4.7g; CHOLESTEROL 20mg; CALCIUM 28mg; SODIUM 412mg; FIBER 1.6g; IRON 0.8mg; CARBOHYDRATE 17.7g

Cooking Light, SEPTEMBER 2003