Recipe: Wild Rice Cakes

October 7, 2017 at 4:53AM
Photo credit: Mette Nielsen
Wild rice cakes from Sean Sherman, chef and author of "The Sioux Chef's Indigenous Kitchen."
METTE NIELSEN Wild rice cakes from Sean Sherman’s “The Sioux Chef’s Indigenous Kitchen.” (The Minnesota Star Tribune)

Wild Rice Cakes

Makes 4 to 6.

Note: Use for breakfast, as a snack or as the base for a well-seasoned bison braise or duck. They're especially good topped with smoked fish and a sorrel sauce (see recipe). Make them tiny for an appetizer or big for dessert slathered in a maple-berry sauce. These are made from overcooked wild rice, puréed into thick dough. Stir in a little cooked wild rice for texture. Maple sugar is available in many stores; substitute light brown sugar, if needed. From "The Sioux Chef's Indigenous Kitchen," by Sean Sherman.

• 2 c. cooked wild rice (see recipe), divided

• About 3 c. water

• Pinch salt

• Generous pinch maple sugar (see Note)

• 3 to 4 tbsp. sunflower oil, or more as needed

Directions

Put 1 1/2 cups cooked wild rice and 3 cups water into a saucepan. Place over high heat, bring to a boil and reduce heat to a simmer. Cook until rice is very soft and the water has evaporated. Drain. In a food processor fitted with a steel blade, purée rice into a sticky dough. Place dough into a medium bowl and work in the salt, sugar and remaining 1/2 cup cooked rice.

Scoop out a scant 1/4 cup dough for each patty and shape into rounds about 1/2 inch thick. Heat oil in a heavy skillet and brown patties about 5 to 8 minutes per side until lightly browned. Transfer patties to a baking sheet and place in a warm oven until ready to serve.

Wild Rice

Serves about 8.

Note: Hand-harvested wild rice takes less time to cook than the paddy rice that's often found at supermarkets.

• 1 c. hand-harvested wild rice (see Note)

• 4 c. water (or enough to cover rice in the pot by 2 inches)

• Salt to taste

Directions

Wash the rice thoroughly by putting into a colander and running it under cold water until the water runs clear. Place the wild rice, 4 cups water and salt into a large, heavy saucepan and bring to a boil. Reduce heat and simmer about 15 to 20 minutes.

Variation: Season the cooking water with a small branch of cedar. Finish the rice with a sprinkling of juniper salt or maple syrup.

Sorrel Sauce

Makes 1 3/4 cup.

Note: The sumac called for here is from the Staghorn variety, which has a lemony note. Its berries are a bright orange or red. It's available in some supermarkets, co-ops and specialty stores. Lemon juice is a substitute. Smoked salt is available in stores or online. It can be prepared over a grill with indirect heat and wood chips on the coals. Spread coarse salt in a thin layer in an aluminum foil pan and place away from the fire. Cover grill and adjust for medium heat. Smoke for 1 hour and cool. From "The Sioux Chef's Indigenous Kitchen."

• 2 shallots or wild onions

• 2 tbsp. sunflower oil

• 4 c. chopped fresh sorrel

• Sumac to taste (see Note)

• Smoked salt to taste (see Note)

Directions

In a food processor fitted with a steel blade, process shallots, oil and sorrel. Season with sumac and salt.

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