Autumn Wild Rice Rissoles Recipe

Name: Autumn Wild Rice Rissoles
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup cooked wild rice; 1 cup cooked brown or basmati rice; 1/2 small red onion, finely chopped ( 1/2 cup); 1/2 cup dried cranberries; 1/2 6-oz. jar marinated artichoke hearts, drained and coarsely chopped ( 1/2 cup); 1/4 cup chopped toasted pecans; 2 Tbs. olive oil, plus more for cooking patties; 2 Tbs. chopped fresh sage; 1 tsp. fresh thyme leaves; 1 tsp. chopped fresh rosemary; 3 large eggs, lightly beaten; 1 cup saltine cracker crumbs or crushed rice crackers; 3/4 cup chunky cranberry sauce

Servings: persons

1 cup cooked wild rice
1 cup cooked brown or basmati rice
1/2 small red onion, finely chopped ( 1/2 cup)
1/2 cup dried cranberries
1/2 6-oz. jar marinated artichoke hearts, drained and coarsely chopped ( 1/2 cup)
1/4 cup chopped toasted pecans
2 Tbs. olive oil, plus more for cooking patties
2 Tbs. chopped fresh sage
1 tsp. fresh thyme leaves
1 tsp. chopped fresh rosemary
3 large eggs, lightly beaten
1 cup saltine cracker crumbs or crushed rice crackers
3/4 cup chunky cranberry sauce

1
Stir together wild rice, brown rice, onion, dried cranberries, artichoke hearts, pecans, oil, sage, thyme, and rosemary in large bowl.
2
Fold in eggs, then cracker crumbs.
3
Season with salt and pepper, if desired.
4
Shape mixture into 12 1/4-cup patties.
5
(At this point, rissoles can be chilled up to 24 hours.)
6
Heat 1 tsp.
7
olive oil in nonstick skillet over medium heat.
8
Add 4 patties to hot skillet, and cook 3 to 4 minutes, or until browned and crispy on 1 side.
9
Flip patties, and cook 3 to 4 minutes more, or until browned and crispy on second side.
10
Repeat with remaining patty mixture until you have 12 patties.
11
Serve each patty topped with 1 Tbs.
12
cranberry sauce.

1102

kcal

Calories

Fat

113

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 cup cooked wild rice, 1 cup cooked brown or basmati rice, 1/2 small red onion, finely chopped ( 1/2 cup), 1/2 cup dried cranberries, and more.

Yes, Autumn Wild Rice Rissoles falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Autumn Wild Rice Rissoles

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions