Wild Rice Cakes

Upon discovery of a neat little list of all the WoW foods in the game, I decided to embark upon one dish in particular. Wild rice cakes. Yum. My reasoning for this is I have friend who is a vegetarian. He and his girlfriend are trying a lot of my recipes, so I figured this would be acceptable for them. Plus any of my other friends who don't eat meat. This recipe was graciously adapted from Epicurious.

6c (or more) canned vegetable (or chicken) broth

3 tbsp extra-virgin olive oil
1c chopped onion
4 garlic cloves, minced
1 1/3c long grain white rice

1/3c wild rice
1/2c dry white wine (Don't use cooking wine; too much salt.)
1/4c coarsely grated low-fat mozzarella cheese
1/4c sharp cheddar cheese

1/3c plain dry panko (or bread crumbs)
1/4c grated Parmesan cheese

Bring the broth to a boil, remove from heat, then cover.

Heat 1 tablespoon oil in heavy large saucepan over medium heat. Add onion; saute until tender then add garlic. Stir frequently to avoid burning.

Add white rice and wild rice; stir 1 minute. 

Add wine, cook until absorbed, about 2 minutes. Stir in 2 cups warm broth, bring to boil. 

Reduce heat to medium, cover and simmer 15 minutes. Repeat and stir occasionally until rice is tender.

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. Stir in mozzarella; season with pepper. Cool until you are able to handle the rice easily with your hands.

To bake: 

Preheat oven to 375º F. 

Take a muffin pan and spray it with non stick cooking spray. Sprinkle panko and Parmesan cheese in the bottom of each cup. Take a heaping spoonful and gently pack it into each cup. Top with more panko/parm mix and bake for 20 minutes.

To pan fry:

Make patties of rice and place them in the panko/parm. Coat both sides.

Heat olive oil in a pan over medium-low heat and place the rice patties into the pan. Cook until both sides are golden brown. Drain well on paper towel.

Muffin pan Rice Cakes.