1 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.
2 Meanwhile, cook wild rice in water as directed on package, or see page 16 of the book; drain if necessary. In large bowl, mix cooked wild rice and remaining patty ingredients except oil.
3 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.
You can make Wild Rice-Corn Patties. Just substitute 1/3 cup frozen (thawed) whole kernel corn for the pecans.
1 Serving: Calories 400 (Calories from Fat 150); Total Fat 17g (Saturated Fat 2g; Trans Fat Og); Cholesterol 125mg; Sodium 260mg; Total Carbohydrate 52g (Dietary Fiber 4g; Sugars 29g); Protein 9g % Daily Value: Vitamin A 10%; Vitamin C 10%; Calcium 8%; Iron 10% Exchanges: 1-1/2 Starch, 2 Other Carbohydrate, 1/2 Medium-Fat Meat, 2% Fat Carbohydrate Choices: 3-1/2
This page created March 2008
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