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Wild Rice-Pecan Patties

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Wild Rice-Pecan Patties
  • Prep 12 min
  • Total 24 min
  • Servings 4
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You won’t need much time to prepare these elegant rice patties. The combination of wild rice, pecans and mushrooms is outstanding!
Updated May 16, 2005

Ingredients

  • 2 cups cooked wild rice
  • 1 cup soft bread crumbs (1 1/2 slices)
  • 1/3 cup chopped pecans
  • 1/2 teaspoon garlic salt
  • 2 eggs
  • 1 jar (2 1/2 ounces) mushroom pieces and stems, drained and finely chopped
  • 1 jar (2 ounces) diced pimientos
  • 2 tablespoons vegetable oil

Steps

  • 1
    Mix all ingredients except oil.
  • 2
    Heat oil in 10-inch skillet over medium heat. Scoop wild rice mixture by 1/3 cupfuls into skillet; flatten to 1/2 inch. Cook about 6 minutes, turning once, until light brown. Remove patties from skillet. Cover and keep warm while cooking remaining patties.

Tips from the Betty Crocker Kitchens

  • tip 1
    Native to North America, wild rice is really not a rice but rather the grainlike seed of an aquatic grass. One cup of uncooked wild rice will give you about 4 cups cooked.
  • tip 2
    Concerned about cholesterol? Use 1/2 cup of a fat-free egg product instead of the eggs for cholesterol-free patties.
  • tip 3
    Leftover patties get a makeover when you serve them in sandwich buns with cranberry sauce.

Nutrition

335 Calories, 16 g Total Fat, 11 g Protein, 41 g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
335
Calories from Fat
145
Total Fat
16 g
Saturated Fat
2 g
Cholesterol
105 mg
Sodium
460 mg
Potassium
260 mg
Total Carbohydrate
41 g
Dietary Fiber
4 g
Protein
11 g
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
10%
10%
Calcium
8%
8%
Iron
16%
16%
Exchanges:
2 Starch; 2 Vegetable; 3 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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