I wasn’t sure what to make of this recipe, but I knew I wanted to add whole grains to my menu, and was tired of the same old rice recipes. This was a really savory, fun way to get my grains in. The swiss cheese really makes these rice cakes special and helps bind them together, so don’t be tempted to leave it out to save calories.
Original recipe from Home Cooking
2 ½ cups water
1 cup wild rice, rinsed and drained
½ teaspoon salt
1 ½ cups reduced fat swiss cheese, shredded
½ cup plain lowfat yogurt
¼ cup green onion, chopped
¼ cup fresh parsley, chopped
2 large eggs, beaten
In large saucepan bring water to a boil, add salt and rice.
Bring to full boil, then reduce heat and simmer for an hour until rice is tender. Remove from heat and cool.
Preheat oven to 400 and lightly grease cookie sheet.
Combine remaining ingredients with rice.
Using a large spoon, drop 8 spoonfuls of rice mixture onto cookie sheet and lightly flatten with spoon.
Bake 15 minutes until edges are brown, then gently flip and cook another 5 minutes until top is brown.
WW Points 4