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Wild Rice and Mushroom Croquettes
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These are surprisingly simple, savory and elegant. The trick to making these is patience. Chopping all the vegetables finely makes for easy to shape croquettes and lovely presentation. We used a flax mixture to keep the croquettes together, but you can substitute one lightly beaten egg.
serves 10


  • 2 cups short grain brown rice
  • ½ cup wild rice
  • 5 cups vegetable stock
  • 2 tablespoons olive or vegetable oil, divided
  • 4-5 button or crimini mushrooms (1 cup), finely minced
  • 1 small onion (½ cup), peeled and finely minced
  • 1 small carrot (½ cup), finely grated
  • ½ stalk celery (¼ cup), finely diced
  • ¼ cup minced fresh flat leaf parsley
  • 1 tablespoon ground flax meal
  • 3 tablespoons warm water
  • 2 teaspoons mixed dried herbs like sage, thyme and rosemary
  • 2 tablespoons Bragg Liquid Aminos or low-sodium tamari
  • Salt and freshly ground pepper to taste
  • Olive oil for cooking
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Wild Rice and Mushroom Croquettes
  • I'm a dairy free recipe!
  • I'm a gluten-free recipe!
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  • I'm a low sodium recipe!
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  1. Wash rice and place in heavy pot with vegetable stock. Cover, bring to a boil, then reduce to a simmer and cook about one hour or until rice is very tender and slightly sticky.
  2. In a small bowl whisk together ground flax and 3 tablespoons warm water. Set aside and allow to gel.
  3. Over medium heat in a sauté pan, sauté the mushrooms, onions, carrots and celery about 10 minutes until softened. Add the parsley and dried herbs and set aside to cool.
  4. When rice is cooked, add the sautéed vegetables and flax mixture to the pot, season to taste and stir very well until completely combined.
  5. When cool enough to handle, form into 10 burger-sized croquettes.
  6. Heat olive oil in a large sauté pan and cook croquette patties on medium heat about 5–10 minutes per side, until nicely browned and crisp.
  7. Serve hot over steamed greens and topped with gravy or sauce.
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