Wild Rice-Pecan Patties with Red Onion Chutney

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

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

Directions

  1. 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. 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. 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.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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