Wild Rice Cakes with Mushroom Sauce


Recipe Courtesy of Executive Chef Steven Fohl

Yield: About 7, 4oz. servings

For Mushroom Sauce:



For Wild Rice Cakes:

  1. Prepare InHarvest Wild Rice according to package directions; cool immediately.
  2. Sauté leeks and garlic in butter for 3-4 minutes. Remove from heat, combine all ingredients together mixing the flour in last.
  3. Heat pan or griddle to medium heat and lightly coat with oil. Spoon 4 oz. of mixture in and gently pat ½" thick 4"-5" round cake on griddle, brown firm on both sides.
  4. Serve with mushroom sauce (directions below).

For Mushroom Sauce:

  1. Melt butter in a large saucepan. Add mushrooms and sauté until tender.
  2. Stir in chicken base over low heat until it is blended well with mushrooms.
  3. Add whipping cream and simmer for 5 to 10 minutes on low, or until desired reduction.
  4. Add roux or corn starch to thicken, if needed. Season with salt and pepper.