- 2 1/2 cups water
- salt
- 1/3 cup raw wild rice
- 2/3 cup raw basmati rice
- 3 tbsp olive oil
- 1/2 onion, minced
- 1 tsp dry thyme
- 3 garlic cloves, crushed
- 1 1/2 cups crimini mushrooms
- 1/2 cup dry white wine
- 1/2 cup stock
- 3 tbsp heavy cream
- salt and cracked pepper
- 2 tbsp flour
- 2 eggs, beaten
- 2 tbsp parmesan, grated
- Bring 1 1/2 cups water to a boil with 1/2 tsp salt. Add the wild rice, cover and simmer 30 minutes.
- Add the basmati rice and 1 cup of water. Cover and simmer for 20 minutes.
- Check if the rice is tender, if not add a bit of water and cook 5-10 minutes longer. Cool.
- Make Sauce: heat 1 tbsp olive oil in a dutch oven and add the onions. Cook until tender. Add the thyme and garlic and cook 5 minutes. Add the mushrooms, cook 2 minutes. Pour in white wine and stock, simmer until it is reduced by one third. Turn heat to very low and stir in cream. Season with salt and pepper to taste.
- Stir the rice with the flour, eggs, and parmesan. Form into patties. Pan fry in 2 tbsp of hot olive oil on both sides.
- Serve with mushroom sauce.