nutritional information

Per Serving (2 rissoles with sauce):

  • Calories: 336
  • Protein: 7 g
  • Total Fat: 15 g
  • Saturated Fat: 2 g
  • Carbohydrates: 47 g
  • Cholesterol: 106 mg
  • Sodium: 210 mg
  • Fiber: 4 g
  • Sugar: 17 g

Autumn Wild Rice Rissoles

Autumn Wild Rice Rissoles

Serves 6

30 minutes or fewer

What's a rissole? The name comes from the French word rissoler, meaning "to brown." These yummy wild rice patties are studded with herbs, pecans, and dried cranberries, and browned to crispy perfection. Don't be daunted by all the fresh herbs on the ingredients list; most supermarkets stock a fresh herb mix that contains just enough sage, thyme, and rosemary for this recipe.
  • 1 cup cooked wild rice
  • 1 cup cooked brown or basmati rice
  • ½ small red onion, finely chopped (½ cup)
  • ½ cup dried cranberries
  • ½ 6-oz. jar marinated artichoke hearts, drained and coarsely chopped (½ cup)
  • ¼ cup chopped toasted pecans
  • 2 Tbs. olive oil, plus more for cooking patties
  • 2 Tbs. chopped fresh sage
  • 1 tsp. fresh thyme leaves
  • 1 tsp. chopped fresh rosemary
  • 3 large eggs, lightly beaten
  • 1 cup saltine cracker crumbs or crushed rice crackers
  • ¾ cup chunky cranberry sauce

1. Stir together wild rice, brown rice, onion, dried cranberries, artichoke hearts, pecans, oil, sage, thyme, and rosemary in large bowl. Fold in eggs, then cracker crumbs. Season with salt and pepper, if desired. Shape mixture into 12 1/4-cup patties. (At this point, rissoles can be chilled up to 24 hours.)

2. Heat 1 tsp. olive oil in nonstick skillet over medium heat. Add 4 patties to hot skillet, and cook 3 to 4 minutes, or until browned and crispy on 1 side. Flip patties, and cook 3 to 4 minutes more, or until browned and crispy on second side. Repeat with remaining patty mixture until you have 12 patties. Serve each patty topped with 1 Tbs. cranberry sauce.

October 2009

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comments

The Rissoles look delicious. What would I serve them with? Thank you, Melinda

Melinda - 2013-11-06 18:30:25

Vegan - egg substitute: "The general rule of thumb while baking with tofu is using 1/4 cup for each egg replaced and it has to be blended until very smooth. Baked goods won’t brown as they do while baking with eggs and the end product will be very moist and heavy." Read More: http://www.egglesscooking.com/2008/09/10/egg-replacement-baking-event/

Sharon D. - 2013-10-01 14:52:24

Try this

cheryl - 2013-10-01 14:12:17

The 2nd time I made these I added more cracker crumbs and they held together much better. I like the idea of making these in muffin pans and baking though.

Mary - 2012-11-22 20:58:00

As an update to my comment last year. I made these in a muffin pan and they turned out so great. So much easier and much trouble with the grilling. That's my plan this year!

Emily - 2011-11-21 14:53:18

Would love ideas for eliminating the eggs to make them vegan. Any ideas for what might hold them together that is plant based?

Carol - 2011-10-04 09:18:08

I wonder if they'd hold together if you used egg substitute? They sound yummy, but you know we vegans don't eat eggs.

sylvia - 2011-10-03 22:24:29

Every time I make these people LOVE them. I bake instead of fry - it makes it a little neater and healthier. It's very tasty! <3

Jessica - 2011-08-26 20:43:03

Has anyone tried freezing at the "chill" stage? And, if so, thaw before frying or pop them in the pan frozen and cook a little longer?

Lisa - 2011-05-27 14:05:43

Instead of raw onions, onion powder can be used for flavoring or just use fresh garlic.

Peggy - 2011-01-27 15:25:25

I couldn't get these things to stick together, so they turned out to be very yummy fried rice! Neither I or my husband like onions, so I used half of what was called for. They were still a little oniony for us - onion haters may want to use even less than half. I would make this again, even if it did turn out as fried rice. ^_^

spaceapple - 2010-12-08 10:38:57

Very tasty. I made them this week as a test run for Thanksgiving. They passed the meat-eating-husband test with flying colors. I'll plan on making them for Thanksgiving and am now going to give the muffin pan idea a try. Last minute browning on Thanksgiving day could get a little hairy I'm thinking. The cranberry relish was great as well. My husband, who swears he hates cranberry sauce, loved it. It's a good balance of citrus, clove and ginger.

emily - 2010-11-14 16:25:48

I love these...to make it easier, I sprayed a muffin tin with high heat canola and packed the ingredients in the cups. Bake for 30 minutes at 375 F. I package 2 in zip bags for a quick side dish during the week. The recipe makes 10 to 12 standard sized muffins.

Brenda - 2010-02-18 19:03:17

I've made these twice now, they are so delicious. The 2nd time, I didn't happen to have cranberry relish so I used mango chutney and it was fabulous. Both times, instead of making separate batches of brown and wild rice, I use a pre-packaged brown/wild rice mixture sold by Lundberg Farms.

Reese - 2010-01-08 13:34:40

Very yummy! Great with cranberry sauce made with ginger. The patties are fragile until they start to brown, but once I got the hang of making them(I use a shallow 1/4 c measuring cup to help form them)it became easy. I've made them several times already this fall and, while fantastic as written, it also works with quinoa instead of the brown rice and mushrooms in place of the artichokes. I made these along with cranberry sauce to take to a Thanksgiving dinner as a vegetarian alternative and they smelled so good while reheating that all the meat eaters tried them.. two (committed omnivores) even decided to totally abstain from eating the turkey to eat more of the rissoles! Nobody touched the oyster stuffing (the traditional one for the family). Even though I was the only vegetarian there this year, I should have made a double batch!

Denise - 2009-12-10 17:32:43