WILD RICE-PECAN PATTIES
These nutty patties are delicious served in sandwich buns
and topped with cranberry sauce.
4 servings (8 patties)
2 C. cooked wild rice
1 C. soft bread crumbs
1/3 C. chopped pecans
1/2 tsp. garlic salt
2 eggs 1 (2 1/2 oz.) jar mushroom stems and pieces, drained and finely chopped
1 (2 oz.) jar diced pimientos, drained
2 T. vegetable oil
Mix all ingredients except oil. Heat oil in 10-inch skillet
over medium heat. Scoop wild rice mixture by 1/3 cupsful into
skillet; flatten to 1/2 inch. Cook about 3 minutes on each side
or until light brown. Remove patties from skillet. Cover and
keep warm while cooking remaining patties.