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Wild Rice-Pecan Patties with Red Onion Chutney

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  • 40 min prep time
  • 40 min total time
  • 15 ingredients
  • 5 servings
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Dinner ready in 40 minutes! Serve these delicious wild rice-pecan patties with red onion chutney – a crunchy meal.

Ingredients

Chutney

1
tablespoon canola oil
1 1/2
cups sliced red onion (1 large)
1/2
cup packed brown sugar
1/3
cup red wine vinegar
1/4
cup diced dried fruit and raisin mixture
1/4
teaspoon pumpkin pie spice

Patties

1/2
cup uncooked wild rice
1 1/4
cups water
1
cup soft bread crumbs (about 1 1/2 slices bread)
1/3
cup chopped pecans
1/2
teaspoon garlic salt
3
eggs
1
jar (2.5 oz) mushroom pieces and stems, drained, finely chopped
1
jar (2 oz) diced pimientos, drained
2
tablespoons canola oil

Steps

  • 1 In 2-quart saucepan, heat 1 tablespoon oil over medium heat. Cook onion in oil about 6 minutes, stirring frequently, until onion is tender. Stir in remaining chutney ingredients. Heat to boiling; reduce heat to low. Cook 20 to 25 minutes or until dried fruits are plump and mixture has thickened; remove from heat.
  • 2 Meanwhile, cook wild rice in water as directed on package; drain if necessary. In large bowl, mix cooked wild rice and remaining patty ingredients except oil.
  • 3 In 12-inch skillet, heat 2 tablespoons oil over medium heat. Scoop wild rice mixture by 1/3 cupfuls into skillet; flatten to 1/2 inch. Cook about 3 minutes on each side or until light brown. Remove patties from skillet; cover and keep warm while cooking remaining patties. Serve with chutney.
  • 1 In 2-quart saucepan, heat 1 tablespoon oil over medium heat. Cook onion in oil about 6 minutes, stirring frequently, until onion is tender. Stir in remaining chutney ingredients. Heat to boiling; reduce heat to low. Cook 20 to 25 minutes or until dried fruits are plump and mixture has thickened; remove from heat.
  • 2 Meanwhile, cook wild rice in water as directed on package; drain if necessary. In large bowl, mix cooked wild rice and remaining patty ingredients except oil.
  • 3 In 12-inch skillet, heat 2 tablespoons oil over medium heat. Scoop wild rice mixture by 1/3 cupfuls into skillet; flatten to 1/2 inch. Cook about 3 minutes on each side or until light brown. Remove patties from skillet; cover and keep warm while cooking remaining patties. Serve with chutney.

Expert Tips

You can make Wild Rice-Corn Patties. Just substitute 1/3 cup frozen (thawed) whole kernel corn for the pecans.

Whole Grain Serving: 1/2

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
400
Calories from Fat
150
% Daily Value
Total Fat
17g
26%
Saturated Fat
2g
11%
Trans Fat
0g
0%
Cholesterol
125mg
42%
Sodium
260mg
11%
Total Carbohydrate
52g
17%
Dietary Fiber
4g
16%
Sugars
29g
29%
Protein
9g
9%
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
10%
10%
Calcium
8%
8%
Iron
10%
10%
Exchanges:
1 1/2 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;
Carbohydrate Choice
3 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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