adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Wild Rice-Pecan Patties with Red Onion Chutney
0 Likes
Prep Time:
40 minutes
Total Time:
40 minutes
40-minute dinner: Wild rice-pecan patties with red onion chutney - a crunchy delight!
Ingredients:
  • 1 tablespoon canola oil
  • 1 1/2 cups sliced red onion (1 large)
  • 1/2 cup packed brown sugar
  • 1/3 cup red wine vinegar
  • 1/4 cup diced dried fruit and raisin mixture
  • 1/4 teaspoon pumpkin pie spice
  • 1/2 cup uncooked wild rice
  • 1 1/4 cups water
  • 1 cup soft bread crumbs (about 1 1/2 slices bread)
  • 1/3 cup chopped pecans
  • 1/2 teaspoon garlic salt
  • 1 jar (2.5 oz) mushroom pieces and stems, drained, finely chopped
  • 1 jar (2 oz) diced pimientos, drained
  • 2 tablespoons canola oil
Instructions:
  • In a 2-quart saucepan, warm 1 tablespoon of oil over medium heat. Sauté onion for about 6 minutes, stirring often, until tender. Add the rest of the chutney ingredients. Bring to a boil, then simmer on low for 20 to 25 minutes until dried fruits are plump and sauce thickens. Remove from heat.
  • Cook the wild rice according to package instructions, then drain if needed. In a large bowl, combine the cooked wild rice with the remaining patty ingredients, excluding the oil.
  • Heat 2 tablespoons of oil in a 12-inch skillet over medium heat. Spoon 1/3 cup of wild rice mixture into the skillet and flatten to 1/2 inch thickness. Cook for about 3 minutes on each side until lightly browned. Remove patties from skillet, cover to keep warm, and repeat with remaining mixture. Serve with chutney.

Similar Recipes