Lots of local ingredients show up on the menu at Tom Hanson's Duluth Grill in Duluth, Minnesota, like the wild rice in these rice patties, harvested by Bruce Savage of nearby Spirit Lake Farms. Source: EatingWell Magazine, June 2020

Betsy Andrews
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Bring a large saucepan of water to a boil. Add rice and cook, stirring occasionally, until tender, about 40 minutes. Drain and let cool slightly.

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  • Meanwhile, heat butter and 1 1/2 teaspoons oil in a large skillet over medium heat until the butter stops bubbling. Add onions and cook, stirring occasionally, until they are a deep golden-brown, 35 to 40 minutes.

  • Position racks in middle and upper thirds of oven; preheat to 350 degrees F. Coat a baking sheet with cooking spray.

  • Combine cumin, granulated garlic, crushed red pepper and white pepper in a medium bowl. Add the cooled rice, mayonnaise, cereal, mushrooms, 1/3 cup parsley and eggs; mix well. Scoop the mixture into 6 portions on the prepared pan and shape into patties.

  • Bake the patties on the middle rack until firm and lightly browned, about 30 minutes.

  • Meanwhile, whisk the remaining 2 tablespoons oil, 1 teaspoon parsley, peppers, vinegar, minced garlic, basil and chipotle in a small bowl.

  • Turn broiler to high. Top the patties with cheese. Broil on the top rack until the cheese melts, 1 to 3 minutes. Serve the patties on toast, topped with the onions and vinaigrette.

Nutrition Facts

492 calories; 28 g total fat; 7.2 g saturated fat; 94 mg cholesterol; 588 mg sodium. 340 mg potassium; 44.9 g carbohydrates; 5.1 g fiber; 5 g sugar; 16.1 g protein; 957 IU vitamin a iu; 10 mg vitamin c; 92 mcg folate; 226 mg calcium; 3 mg iron; 67 mg magnesium;