2 tsp. Butter
\n1 C. uncooked Brown & Wild Rice Blend
\n1 1\/2 tsp. Salt
\n1 14oz. can Chicken Broth
\n1 Egg
\n1 Egg White
\n1\/2 C. all-purpose Flour
\n1\/2 tsp. Baking Powder
\n1 C. thinly sliced Green Onions
\n1\/2 C. slivered Almonds, toasted
\n2 tsp. fresh Thyme leaves
\n1 tsp. fresh Lemon Juice
\n2 Bacon slices, cooked and crumbled<\/p>\n
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.<\/p>\n
Yield: 12 Servings
\nServing Size: 1 cake<\/p>\n
Calories: 128
\nFat: 4.2g
\nFiber: 1.6g<\/p>\n","protected":false},"excerpt":{"rendered":"
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,…<\/p>\n