Chef Sean Tweten • NEW BRUNSWICK
From the city of Fredericton comes Chef Sean Tweten’s Canadian Style Rice Cakes. Sautéed to a golden brown, this combination of garlic, wild mushrooms and onions is complemented by the sweetness of lingonberries.
| 2 tbsp | unsalted butter | 30 mL |
| 2 cups | finely chopped onions | 500 mL |
| 4 | minced garlic cloves | 4 |
| 2 cups | U.S. medium grain rice | 500 mL |
| 1 cup | thinly sliced wild mushrooms | 250 mL |
| 1/2 cup | white wine | 125 mL |
| 2 cups | chicken broth | 500 mL |
Melt butter over medium-high heat in a large saucepan. When hot, add onions and cook until translucent. Add garlic and cook a minute longer. Add rice, stirring to coat with butter and cook until lightly toasted. Stir in mushrooms and continue cooking until liquid has been released and absorbed.
Add wine and cook until evaporated, stirring often. Add chicken broth, raise heat to high and bring to a boil. Reduce heat to low, cover and cook 15 to 20 minutes or until all liquid has been absorbed and rice is al dente. Remove rice from the heat, leave lid on and cool until it can be handled.
| 4 | eggs, lightly beaten | 4 |
| 2 tbsp | fresh basil and thyme, finely chopped | 30 mL |
| 2 tsp | salt and pepper | 10 mL |
| 1/2 cup | lingonberries or fresh currants | 125 mL |
| 1/4 cup | olive oil | 50 mL |
Transfer cooked rice to a bowl and stir in eggs, basil, thyme, salt, pepper and lingonberries.
Heat 1 tbsp (15 mL) of the olive oil over medium-high heat in a large sauté pan. Drop heaping tablespoons of the rice mixture into the hot oil, 1-inch (2.5 cm) apart. Cook until golden and crisp on one side, about 2 minutes. Turn over and continue to cook the other side in the same manner adding oil as necessary until cakes are golden brown. Drain on paper towel and transfer to baking sheet. Keep warm in low oven until remaining cakes are cooked.
Serve the rice cakes warm topped with crème fraîche or sour cream.
YIELD: 24 SERVINGS/CAKES
Source www.riceinfo.com