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1
Bring 6 cups broth to boil in large saucepan.
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2
Remove from heat; cover.
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3
Heat 1 tablespoon oil in heavy large saucepan over medium heat.
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4
Add onion; saute until tender, about 12 minutes.
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5
Add garlic; stir 1 minute.
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6
Add brown rice and wild rice; stir 1 minute.
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7
Add wine; cook until absorbed, about 2 minutes.
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8
Stir in 2 cups warm broth; bring to boil.
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9
Reduce heat to medium-low; cover and simmer 15 minutes.
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10
Add 2 cups warm broth; bring to boil.
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11
Reduce heat to medium-low; cover and simmer 15 minutes, stirring often.
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12
Add 2 cups warm broth; bring to boil.
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13
Reduce heat; cover and simmer until rice is almost tender, stirring occasionally, about 20 minutes.
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14
Uncover; simmer until rice is tender and broth is absorbed, stirring often and adding broth by 1/4 cupfuls if rice is not tender, about 10 minutes longer.
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15
Stir in mozzarella; season with pepper.
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16
Cool to room temperature.
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17
Mix breadcrumbs and Parmesan in pie dish.
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18
Line baking sheet with plastic wrap.
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19
Using moistened hands, divide rice mixture into 6 equal portions; press each portion into 31/2-inch-diameter patty.
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20
Carefully turn each in breadcrumb mixture, coating both sides.
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21
Place on prepared baking sheet.
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22
Cover; chill at least 4 hours.
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23
(Can be made 1 day ahead.
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24
Keep chilled.)
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25
Heat 1 tablespoon oil in large nonstick skillet over medium heat.
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26
Add 3 rice cakes to skillet; cook until heated through, about 4 minutes per side.
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27
Repeat with remaining 1 tablespoon oil and rice cakes.
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28
Transfer rice cakes to plates.
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29
Spoon Roasted Vegetable Ragu alongside.
