Wild Rice Farro Corn Cakes

Recipe and photo courtesy of Amy Goetz and Lunds/Byerly’s

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INGREDIENTS

Wild Rice Farro Corn Cakes:

  • 1 (8 ounce) package Lunds and Byerly’s wild rice farro blend
  • 6 scallions, trimmed and chopped
  • 2 cloves garlic, chopped and smashed
  • 1 cup fresh corn (about 1 ear of corn, cut kernels off cob)
  • 1 cup Lunds and Byerly’s porcini panco bread crumbs
  • 1/4 tsp sea salt
  • 1 pinch fresh pepper
  • 2 large eggs
  • 3-4 tablespoons California Olive Ranch extra virgin olive oil

Vinaigrette:

  • 1/2 cup California Olive Ranch extra virgin olive oil
  • 1/4 cup Lunds and Byerly’s red wine vinegar
  • 1 tablespoon dijon country style mustard
  • 1 clove garlic, chopped and smashed
  • sea salt and freshly ground pepper, to taste

INSTRUCTIONS

  1. Put all the vinaigrette ingredients in a lidded jar and shake to emulsify. Set aside.
  2. Cook rice blend according to the directions on the package. During the last 5 minutes of cooking, stir in the scallions and garlic. Remove from heat and stir in corn, panko bread crumbs, salt and pepper. Let stand for 5 minutes.
  3. Whisk eggs in a large bowl until frothy. Add the rice mixture and stir. Mash mixture with side of spoon or potato masher until the mixture holds together, about one minute. Shape mixture into 6-8 patties.
  4. Heat 1-2 tablespoons of California Olive Ranch extra virgin olive oil in a non-stick skillet over medium high heat. Cook corn cakes, 3-4 at a time, for 3 minutes per side, until golden brown. Transfer to a place and cover to keep warm. Repeat with remaining corn cakes.
  5. To serve, drizzle corn cakes with vinaigrette. Reserve extra vinaigrette for salads.

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