Pecan And Rice Patties Recipes

PECAN RICE

Steps:

• In a saucepan bring 2 cups water to a boil. Add rice and stir. Reduce heat to low, cover and simmer for 40 minutes.
• When rice is done, melt margarine in a small skillet over medium heat. Saute onions, pecans, parsley, basil, ginger, pepper and salt. When onions are tender stir mixture into rice and mix well.

WILD RICE-PECAN PATTIES WITH RED ONION CHUTNEY

Steps:

• 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.
• 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.
• 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.

WILD RICE-PECAN PATTIES

Steps:

• Mix all ingredients except oil.
• 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.

PECAN PATTIES

Steps:

• In heavy saucepan, pour milk, sugar, and salt.
• Cook on medium heat, stirring often (do not scorch) until boiling.
• Boil on medium, stirring, until temperature on candy thermometer reaches 235, which is "soft-ball stage".
• To test for soft-ball stage, get a glass measuring cup with very cold water in it. Drop a bit of candy into the cup, and reach into the cup with your finger and push the candy around into a ball. If it shapes and stays, then it's ready. If not, cook a little more keeping a close eye on the temperature. DO NOT PASS 235, or they will not be the right texture and consistency.
• Remove the mixture from the heat, using a hot pad on counter AND pan, quickly add butter, vanilla, and pecans.
• Beat with a spoon until butter is melted and mixture thickens.
• The thickness you want is where it spreads into a circle on the paper but almost has to be pushed off the spoon. (Do NOT use a metal pan or they will not set properly)
• Spoon onto paper into two-inch patties.
• Let the patties cool completely before storing in airtight container in cool place.

WILD-RICE PECAN PATTIES

Steps:

• Mix all ingredients together except oil.
• Heat oil in 10-inch skillet over medium heat.
• Scoop wild rice mixture by 1/3 cupfuls into skillet; flatten to 1/2 inch thick.
• Cook about 3 minutes on each side or until light brown.
• Remove patties from skillet; cover and keep warm while cooking remaining patties.

CRANBERRY PECAN RICE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.
• Whisk milk, eggs, and oil together in a small bowl until smooth.
• Whisk rice flour, brown sugar, and baking powder together in a large bowl. Add milk mixture; mix under batter is well-combined and creamy. Pour batter into baking dish. Sprinkle cranberries and pecans on top.
• Bake in the preheated oven until firm, about 1 hour 10 minutes. Remove from oven and place on a wire rack to cool, about 30 minutes. Cut into 48 pieces.