Makes 12 rice cakes.


  • 1 tbsp (15 mL) butter
  • 1 cup (250 mL) finely chopped onions
  • 2 minced garlic cloves
  • 1 cup (250 mL) U.S. medium grain rice
  • 1/2 cup (125 mL) finely chopped wild mushrooms
  • 1/4 cup (50 mL) white wine
  • 1 cup (250 mL) chicken broth
  • 2 lightly beaten eggs
  • 1 tbsp (15 mL) each chopped fresh basil and thyme
  • 1 tsp (5 mL) each salt and pepper
  • 1/4 cup (50 mL) lingonberries or fresh currants
  • 2 tbsp (30 mL) olive oil, divided


  1. In a large saucepan, melt butter over medium high heat. Cook onions until translucent, about 5 minutes. Add garlic and cook one minute. Add rice, stirring constantly until rice is completely coated with butter and begins to toast. Stir in mushrooms; cook until liquid has evaporated, about 5 minutes.
  2. Pour in wine and stir until evaporated, about 3 minutes. Stir in broth, bring to a boil. Reduce heat, cover and simmer over low heat until liquid has been absorbed and rice is al dente, about 15 – 20 minutes. Remove from heat but leave cover on until cool enough to work with.
  3. Transfer rice mixture to bowl. Stir in eggs, basil, thyme, salt, pepper and lingonberries; just until combined.
  4. In large skillet, heat 1 tbsp (15 mL) of olive oil over medium high heat. Drop heaping tablespoons of the rice batter into a skillet about 1-inch (2.5 cm) apart. Cook until underside is golden and crispy, about 3 minutes. Flip over and cook until completely golden, about 2 minutes more. Transfer to a paper towel-lined plate and keep warm in a 200 F oven (100 C), while cooking remaining cakes. Repeat with remaining oil and batter until all ingredients have been used..
  5. Serve warm with a dollop of crème fraîche or sour cream.


Recipe courtesy of Chef Sean Tweten • NEW BRUNSWICK