2 tsp. Butter
1 C. uncooked Brown & Wild Rice Blend
1 1/2 tsp. Salt
1 14oz. can Chicken Broth
1 Egg
1 Egg White
1/2 C. all-purpose Flour
1/2 tsp. Baking Powder
1 C. thinly sliced Green Onions
1/2 C. slivered Almonds, toasted
2 tsp. fresh Thyme leaves
1 tsp. fresh Lemon Juice
2 Bacon slices, cooked and crumbled

Melt butter in a large saucepan over medium-high heat. Add rice, cook 1 minute, stirring constantly. Add salt and broth, bring to a boil. Cover, reduce heat and simmer 40 minutes or until liquid is absorbed, and rice is tender. Drain any excess liquid. Cool slightly. Place egg and white in a large bowl, add flour and baking powder. stirring with a whisk. Add the rice, green onion and next 4 ingredients, stirring with a rubber spatula until well blended. Heat a large nonstick skillet coated with cooking spray over medium high heat. Spoon rice mixture into skillet in 1/4 C. mounds, 3 at a time, flattening slightly with spatula. Cook 2 minuts on each side or until golden brown and thoroughly heated. Repeat procedure with remaining rice mixture. Serve immediately.

Yield: 12 Servings
Serving Size: 1 cake

Calories: 128
Fat: 4.2g
Fiber: 1.6g