Wild Rice, Vegetable, and Pecan Croquettes with Wild Mushroom Cream Sauce

Wild Rice, Vegetable, and Pecan Croquettes are very satisfying. This is a good meal to serve to friends or relatives. You can create a rather festive dinner by serving the croquettes with some traditional side dishes such as cranberries, baked squash or root vegetables, and steamed broccoli, cauliflower, or Brussels sprouts. In the summer, serve with marinated vegetables and a Waldorf salad.

MAKES: 12

INGREDIENTS:

WILD MUSHROOM CREAM SAUCE

This sauce is very good made with soy milk, which makes it just as rich as when it is made with milk. For a creamier sauce, puree half of the sauce.

• 2 cups milk, half and half, or soy milk
• 3 tablespoons butter or vegetable oil
• 1 small onion, finely diced
• 2 shallots, minced
• 1 1/2 cups sliced mushrooms
• 4 to 6 dried wild mushrooms, soaked and chopped (optional)
• 2 tablespoons flour
• 1 tablespoon chopped chives (optional)
• salt and pepper to taste

CROQUETTES

• 1/2 cup wild rice
• 1/2 cup short grain brown rice
• 2 1/2 cups water
• 1/2 teaspoon salt
• 2 tablespoons vegetable oil
• 1/2 cup minced onion
• 1/2 cup finely grated carrot
• 1/2 cup finely grated parsnip
• 1/2 cup minced celery
• 1/2 cup finely chopped, roasted pecans
• 1 egg
• 2 teaspoons tamari or soy sauce
• 1/4 teaspoon dried thyme
• salt and pepper to taste
• vegetable oil for sauteing

INSTRUCTIONS:

1. For Sauce: Pour milk (or half and half or soy) in a saucepan, and warm it over low heat. Do not let it scorch or come to a boil. Set it aside.
2. Saute onion and shallots in butter or oil for 1 minute. Add mushrooms and continue to saute for approximately 3 minutes over medium-low heat. Stir in the flour. Cook for 2 to 3 minutes, stirring frequently.
3. Whisk in the warm milk until creamy.  Add chives and salt and pepper.
4. Wash all the rice thoroughly. Combine the wild and brown rice with 2 1/2 cups of water. Add 1/2 teaspoon salt. Bring to a boil, boil for 5 minutes, and then reduce heat. Cover pan and simmer for approximately 45 minutes or until rice absorbs all the water.
5. Saute onions in 2 tablespoons oil for 2 minutes. Add carrots, parsnips, and celery, and saute for 5 minutes more.
6. In a bowl, combine sauteed vegetables, pecans, egg, tamari or soy sauce, seasonings, and rice. Stir until well-mixed. Shape into 3-inch patties.
7. Saute patties in hot vegetable oil until crispy and golden brown.
8. Serve with Wild Mushroom Cream Sauce or Ginger-Mushroom Sauce.

NOTE:

TAMARI

• Tamari is the original soy sauce. It is naturally fermented from soybeans and wheat, and can also be wheat free. Tamari has a richer, more complex flavor than most American-made soy sauces.