About our recipe

In a large saucepan, melt butter over medium high heat. Cook onions until translucent, about 5 minutes. Add garlic and cook one minute. Add rice, stirring constantly until rice is completely coated with butter and begins to toast. Stir in mushrooms; cook until liquid has evaporated, about 5 minutes.

Serves: 10 People Meal Time: 40 minutes


1tbs (15mL)
1 cup (250mL)
Finely chopped onions
Minced garlic cloves
1 cup (250mL)
Kokuho Rose® rice
1/2 cup (125mL)
Finely chopped wild mushrooms
1/4 cup (50mL)
White wine
1 cup (250mL)
Chicken broth
Lightly beaten eggs
1 tbsp (15mL)
Each chopped fresh basil and thyme
1 tsp (5mL)
Each salt and pepper
1/4 cup (50mL)
Lingonberries or fresh currants
2 tbsp (30mL)
Olive oil, divided


Pour in wine and stir until evaporated, about 3 minutes. Stir in broth, bring to a boil. Reduce heat, cover and simmer over low heat until liquid has been absorbed and rice is al dente, about 15 – 20 minutes. Remove from heat but leave cover on until cool enough to work with.
Transfer rice mixture to bowl. Stir in eggs, basil, thyme, salt, pepper and lingonberries; just until combined.
In large skillet, heat 1 tbsp (15 mL) of olive oil over medium high heat. Drop heaping tablespoons of the rice batter into a skillet about 1-inch (2.5 cm) apart. Cook until underside is golden and crispy, about 3 minutes. Flip over and cook until completely golden, about 2 minutes more. Transfer to a paper towel-lined plate and keep warm in a 200 °F oven (100°C), while cooking remaining cakes. Repeat with remaining oil and batter until all ingredients have been used.
Serve warm with a dollop of crème fraîche or sour cream.