Wild Rice Cakes with Mushroom Sauce

Wild Rice Cakes with Mushroom Sauce

InHarvest Products Used


Recipe Courtesy of Executive Chef Steven Fohl

Yield: About 7, 4oz. servings

  • 8 oz. InHarvest Wild Rice (Grades A or A/B)
  • 1 T. minced garlic
  • 1 ½ c. leeks, half moon cut
  • 1 T. butter
  • ½ c. cream
  • ¾ c. cooked corn, fresh or frozen
  • 2 T. chopped cilantro
  • 1 ½ t. chopped chives
  • ½ t. black pepper
  • 1 t. salt
  • 1 egg, lightly beaten
  • 1 ¼ c. flour

For Mushroom Sauce:

  • 8 oz. mushrooms, fresh sliced
  • 2 T. butter
  • 1 T. chicken base
  • 32 oz. whipping cream
  • Roux or corn starch (if needed) to thicken
  • Salt and pepper to taste



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.