VEGGIE PATTIES2, or MULTI GRAIN PANCAKES (brown rice, quinoa, wild rice)

Don’t let the length of this recipe scare you. It was always meant to be a secondary recipe for miscellaneous grains, when blended and bound by a bit of smoky cheese and egg, you have the makings of a veggie patty to enjoy with eggs at breakfast or on a bun for lunch, with lettuce and tomato, or as a side dish for a special occasion dinner. In our January 2020 menu we served it to accompany a crispy fried confit of duck hind quarter. Both worth the bother. Remember that  each of the  ingredients in the final assemble of this recipe are meant to be a utilization of leftovers or at least what’s available in your pantry.  This is written as if you are starting from scratch.

Multi grain rice (Lundeberg or other blend is good)
Ingredients:
1 cup wild rice blend
1 3/4 cup water
1 teaspoon sea salt
2 teaspoons flavors of Middle East (purchase or blend your own using our recipe)
1 Tablespoon EVOO
Method:
Bring to a boil; stir and reduce to a simmer; cover and cook 50 minutes; remove from heat and let stand for 10 minutes; remove to pan for cooling; cool completely. **

Quinoa (Red)
Ingredients:
3/4 cup red quinoa
1 1/2 cups water
1/2 teaspoon sea salt
Method:
Bring to a simmer and cook until all liquid  is absorbed, approximately 20 minutes on medium low heat.  Remove and place in a pan to cool.  Cool completely.

Wild rice
Method:
1/2 cup wild rice
2 cups water
2/2 teaspoon sea salt

Method:
Combine ingredients in a small pot; bring to a simmer and cook until grain breaks, approximately 25-30 minutes; remove to a pan for cooling.  Cool completely.

TO COOL RICE: Spread hot rice onto sided sheet pan to no more than 1 inch thick. Then place into the refrigerator uncovered until the temperature drops to 40 degrees F. Then, cover and keep in refrigerator until you are ready to blend into the patties.

Pre-cooked Vegetables
Ingredients:
1 small onion, minced
2 carrots, minced
2 stalks of celery, minced
1 small russet potatoes, peeled, minced
3 Tablespoons EVOO
1 teaspoon sea salt
1/2 teaspoon each ground coriander and pepper
Use leftover cooked vegetables or cook as follows:
Combine all ingredients on a large bowl, tossing to combine; remove to two cookie sheets; roast at 400ºF until just tender for approximately 10-15 minutes.  Remove and cool completely.

TO MAKE THE PATTIES FROM PRE-COOKED, COOLED INGREDIENTS:
Assemble:
3/4 cup grated smoked Gouda
1 1/4 cup precooked and minced vegetable mixture (such as a blend  of onion, carrot, celery and potato)
1 cup cooked red quinoa, cooked and cooled
1 cup of multi grain rice blend, cooked and cooled
1/4 cup wild rice, cooked and cooled
1 Tablespoon cornstarch (to help bind the patties)
1-2 eggs
EVOO as needed for frying.
Method:
First, remember this recipe is meant to work with your pantry.  If you don’t have an ingredient listed, substitute or double another. If you don’t have one of the grains increase what you have to equal the total of all three. Do remember we prefer the flavor with red quinoa and a multigrain mix.

Combine all grains and vegetables in a bowl; add cornstarch and egg, one at time, mixing to combine.  As you mix the ingredients use your hands to press and combine determining if the mixture will hold. ( It may need second egg to be the consistency to form and hold the patty shape.) Hold shaped patties in the refrigerator until ready to cook them.

At service, add enough oil to a large sauté pan; once heated, add a small scoop of the mixture over the heated oil.  Tap to shape patty. Sear until the first side is lightly browned, gently turn over  and brown other side, or immediately place into oven. Bake at 400º F for approximately 10-12 minutes, until patties are heated through (at least 145ºF).

Alternative finish:
Combine all mixed ingredients into a shallow baking dish: bake at 400º F for approximately 12-20 minutes to heat through.  Spoon or scoop for service.