Wild Rice and Mushroom Fried Cakes Recipe

Name: Wild Rice and Mushroom Fried Cakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 ½ cups water; ⅔ cup wild rice; 1 teaspoon salt or 1 teaspoon salt substitute; 1 (4 ounce) can mushroom stems and pieces, drained and chopped fine; 2 ½ tablespoons flour, plus; 1 teaspoon flour; 1 tablespoon margarine; 2 teaspoons baking powder; 1 large egg, beaten; 1 cup fine minced sweet green peppers or 1 cup sweet red pepper; 1 teaspoon celery seed; 1 teaspoon mccormick Bon Appetit seasoning mix; 3 tablespoons minced onions; 6 tablespoons olive oil; 2 teaspoons paprika

Servings: persons

1 ½ cups water
⅔ cup wild rice
1 teaspoon salt or 1 teaspoon salt substitute
1 (4 ounce) can mushroom stems and pieces, drained and chopped fine
2 ½ tablespoons flour, plus
1 teaspoon flour
1 tablespoon margarine
2 teaspoons baking powder
1 large egg, beaten
1 cup fine minced sweet green peppers or 1 cup sweet red pepper
1 teaspoon celery seed
1 teaspoon mccormick Bon Appetit seasoning mix
3 tablespoons minced onions
6 tablespoons olive oil
2 teaspoons paprika

1
Pour water in a pot and add rice.
2
Bring to a boil, add 1 tsp salt.
3
Simmer covered until rice is tender about 45 minutes.
4
Drain in a strainer.Rice must be pretty dry.
5
In mixing bowl, add flour, margarine, baking powder, beaten egg, 1 tsp salt, celery seed, BonaPetite Seasoning.
6
Mix well.
7
Add cooked wild rice, mushrooms, sweet peppers and onions.
8
Mix well.
9
In fry pan, add 2 tblsp olive oil, fry in 3 separate batches.
10
Heat olive oil over medium heat.
11
Drop 2 tblsp rice and mushroom mixture into pan.
12
You may use metal rings if you desire to keep into cakes or patties.
13
About 3 to 4 minutes each side.
14
Remove metal rings when you turn the cakes to brown on the other side.Before you flip over, sprinkle one side with paprika.
15
Keep cakes warm in the oven.
16
Serve with large slices of tomatoes.
17
Cover with white sauce or cheese sauce.
18
Note: add more flour if necessary so that when you drop batter it will not be thin, but will spread out into a round cake.You may substitute rice flour.
19
Note: You might want to cut the salt in half, then if you want more add after cooking.This was advice from the reviewer.
20
I am glad it was said.

423

kcal

Calories

Fat

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.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 15 ingredients. The key ingredients include: 1 ½ cups water, ⅔ cup wild rice, 1 teaspoon salt or 1 teaspoon salt substitute, 1 (4 ounce) can mushroom stems and pieces, drained and chopped fine, and more.

Yes, Wild Rice and Mushroom Fried Cakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Wild Rice and Mushroom Fried Cakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions