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Wild Rice-Pecan Patties with Red Onion Chutney

Dinner ready in 40 minutes! Serve these delicious wild rice-pecan patties with red onion chutney – a crunchy meal.

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  • prep time 40 min
  • total time 40 min
  • ingredients 15
  • servings 5
 

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

SAVE ON THIS RECIPE!

LOCATION

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

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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

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
400
(
Calories from Fat
150),
% Daily Value
Total Fat
17g
17%
(Saturated Fat
2g,
2%
Trans Fat
0g
0%
),
Cholesterol
125mg
125%;
Sodium
260mg
260%;
Total Carbohydrate
52g
52%
(Dietary Fiber
4g
4%
  Sugars
29g
29%
),
Protein
9g
9%
;
% Daily Value*:
Vitamin A
10%;
Vitamin C
10%;
Calcium
8%;
Iron
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 Choices:
3 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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