Vegetarian

Autumn Wild Rice Rissoles is for Dinner.

Autumn Wild Rice Rissoles takes 25 minutes to prepare.

Autumn Wild Rice Rissoles takes 20 minutes to cook.

Autumn Wild Rice Rissoles makes 6 servings.

The ingredients for Autumn Wild Rice Rissoles are:

1 cup cooked wild rice
1 cup cooked brown or basmati rice
1/2 small red onion -- finley chopped (about 1/2 cup)
1/2 cup dried cranberries
3 ounces marinated artichoke hearts -- drained and chopped
1/4 cup pecans -- toasted and chopped
2 Tablespoons olive oil -- plus more for cooking patties
2 Tablespoons fresh sage -- chopped (I reduced to 1)
1 teaspoon fresh thyme leaves
1 teaspoon fresh rosemary -- chopped
3 large eggs -- lightly beaten
1 cup saltine cracker crumbs

Here is how you make Autumn Wild Rice Rissoles:

Stir together COOKED wild rice, brown rice, onion, dried cranberries, artichoke hearts, pecans, oil, sage, thyme, and rosemary in large bowl. Fold in eggs, then cracker crumbs. Season with salt and pepper, if desired. Shape mixture into 12 1/4-cup patties. (At this point, rissoles can be chilled up to 24 hours.)Heat 1 tsp. olive oil in nonstick skillet over medium heat. Add 4 patties to hot skillet, and cook 3 to 4 minutes, or until browned and crispy on 1 side. Flip patties, and cook 3 to 4 minutes more, or until browned and crispy on second side. Repeat with remaining patty mixture until you have 12 patties. Serve each patty topped with 1 Tbs. Number of Servings: 6Recipe submitted by SparkPeople user LEIGHZ.

The nutritional information for Autumn Wild Rice Rissoles is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 276.3

• Total Fat: 13.0 g
• Cholesterol: 106.3 mg
• Sodium: 211.5 mg
• Total Carbs: 33.9 g
• Dietary Fiber: 2.9 g
• Protein: 7.0 g