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Wild Rice-Pecan Patties


These nutty patties are delicious served in sandwich buns and topped with cranberry sauce.


  • 2 cups cooked wild rice
  • 1 cup soft bread crumbs
  • 1/3 cup chopped pecans
  • 1/2 teaspoon garlic salt
  • 2 eggs
  • 1 (2 1/2 ounce) jar mushroom stems and pieces, drained and finely chopped
  • 1 (2 ounce) jar diced pimientos, drained
  • 2 tablespoons vegetable oil
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  1. Mix all ingredients except oil.
  2. Heat oil in 10-inch skillet over medium heat.
  3. Scoop wild rice mixture by 1/3 cupsful into skillet; flatten to 1/2 inch.
  4. Cook for about 3 minutes on each side or until light brown.
  5. Remove patties from skillet. Cover and keep warm while cooking remaining patties.

Yield: 4 servings (8 patties)


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