Wednesday, October 5, 2011

California Wild Rice Polenta Cakes Recipe


The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try California Wild Rice Polenta Cakes recipe. Enjoy quick & easy rice recipes and learn how to make California Wild Rice Polenta Cakes.  

1/3     cup California wild rice
1/3     cup whiskey
3        cups chicken stock
1        cup chopped button mushrooms
2/3     cup milk
2/3     cup water
1        Tablespoon unsalted butter
½       cup yellow cornmeal
1        ounce (1/4 cup) grated Parmesan cheese
          Salt to taste
1        Tablespoon chopped basil
1/4     cup extra-virgin olive oil
 

Directions
 

Place wild rice and put in a medium saucepan. Add whiskey, chicken stock and mushrooms and bring to a boil. Reduce to a gentle simmer, cover and cook until rice is tender and puffed, about 50 minutes. Drain and set aside.

Line a 9-by-9-inch metal or glass pan with plastic wrap; set aside. Bring water to a boil in a medium saucepan. Whisk together cornmeal and Parmesan and whisk into boiling water. Add milk, butter and salt. Cook, stirring often, for 10 minutes.

Fold in wild rice and basil. Spoon mixture onto prepared pan, covering with another layer of plastic wrap. Smooth into an even layer, about 3/4 to 1-inch thick. Chill until firm, about 6 hours.

When ready to serve, heat olive oil in a medium skillet over medium-high heat. Cut polenta Chef Michael Rechinto desiredshapes and sauté, working in batches, until golden brown and heated through. Serve immediatelyor keep warm on a baking sheet in a 200° oven.

Makes 4 servings.

Source www.cawildrice.com
Created by Master Chef Michael Rech

 

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Sliced Chili Rubbed Flank Steak on Spicy Rice with Shrimp and Guacamole
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