Sweet Potato Wild Rice Cakes
Sweet Potato Wild Rice Cakes

Hey everyone, it is me, Dave, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, sweet potato wild rice cakes. It is one of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

Sweet Potato Wild Rice Cakes is one of the most popular of current trending foods in the world. It’s simple, it’s quick, it tastes yummy. It is enjoyed by millions daily. Sweet Potato Wild Rice Cakes is something that I have loved my entire life. They are nice and they look fantastic.

These delicious steamed rice cakes have a soft and airy texture. They are made with sweet potatoes and best serve warm, and with some shredded coconut, if. Crunchy pecans, cranberries, sweet potato, wild rice, and herbs come together in this unforgettable dish! Thanksgiving is my favorite time of the year.

To begin with this particular recipe, we must first prepare a few ingredients. You can cook sweet potato wild rice cakes using 9 ingredients and 3 steps. Here is how you can achieve it.

The ingredients needed to make Sweet Potato Wild Rice Cakes:
  1. Make ready 1 1/3 cup vegetable stock or water
  2. Take 1/3 cup wild rice
  3. Prepare 1/3 cup medium-large sweet potato, peeled and cut into large chunks
  4. Take 1 cup carrot, shredded
  5. Get 2 pinch fresh thyme
  6. Make ready 1 pinch fresh rosemary
  7. Get 3 tbsp olive oil
  8. Prepare 1 tbsp toasted sesame seed oil
  9. Prepare 1 sea salt and pepper

Add cranberries and chopped pecans and. Pinch of YumRecipesGluten-FreeRoasted Sweet Potato, Wild Rice, and Arugula Salad. Just reinvent it a little bit and add roasted sweet potatoes. Today we celebrate the wonderfulness that is wild rice in a salad with fresh, sweet, earthy ingredients.

Instructions to make Sweet Potato Wild Rice Cakes:
  1. In a saucepan over high heat, bring stock to a boil. Add wild rice, stir and cover. Reduce heat to low and cook for 10 minutes. Quickly stir in stick rice. Cover and cook for 30 minutes. Remove from heat and fluff with a fork. Cover and set aside.
  2. Meanwhile, in a steamer basket set over a pot of boiling water, steam sweet potato, covered, for 15 to 20 minutes, until tender. Let cool. Coarsely chop and place in a large bowl. Add rutabaga, thyme, rosemary and 1 tbsp of the olive oil. Add rice and stir gently to combine. Drizzle with sesame oil and add salt and pepper to taste. Stir well.
  3. In one large or two medium skillets, heat remaining olive oil over medium heat. Arrange potato mixture into small patties and place on skillet, cooking each side for about 5 minutes.
  4. Ready to serve and ENJOY!

Just reinvent it a little bit and add roasted sweet potatoes. Today we celebrate the wonderfulness that is wild rice in a salad with fresh, sweet, earthy ingredients. Wild rice is a Minnesota staple. Especially creamy wild rice soup, which we can't ever have enough pots of at work, since it flies out of the deli! I had some sweet potatoes on hand, as well as a pomegranate and some fresh arugula, so I thought they would be tasty additions to the rice for a.

So that’s going to wrap this up for this special food sweet potato wild rice cakes recipe. Thank you very much for your time. I am confident you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!