Pear Wild Rice Cakes
3 eggs, beaten
1 T. Dijon style mustard
1/4 c. flour
1 t. salt
1/2 t. dried thyme, crushed
1/4 t. ground pepper
2 1/2 c. cooked, chilled wild rice (may be made a day or two ahead)
1 c. cored and chopped pear
1/2 c. crumbled mild blue cheese
1/4 c. chopped shallots
1/4 c. chopped parsley
2 T. vegetable oil
Blend eggs, mustard, flour, salt, thyme and pepper with a fork or whisk until smooth.
Add wild rice, pear, cheese, shallots and parsley; mix well.
Heat skillet over medium heat; brush with olive oil.
Cook rounded tablespoonfuls of the rice mixture for about three minutes on each side or until browned on both sides. Makes 6-8 servings. Serve as a side dish, buffet dish or add to a party spread.
Note: To cook wild rice, rinse and drain 1 c. wild rice. Add wild rice and 1/3 t. salt to 3 1/2 c. boiling water. Cover, reduce heat and simmer 35-45 minutes or until tender and some kernels puff open. Drain. Makes 2 1/2 cups.