Serves 4: 200 g USA wild rice mixture (wild rice & long grain white) 1 stick celery, sliced 2 leeks, sliced 250 g carrots, sliced 150 ml crème fraiche 2 onions, peeled and very finely chopped or grated 2 eggs, beaten 1-2 tbsp breadcrumbs 2 tbsp oil 2 tbsp butter or margarine 50 g fresh horseradish Celery leaves to garnish freshly ground black pepper, salt
Preparation: 1. Put rice and 400 ml salted water into a saucepan. Bring to the boil, lower heat to simmer, cover and cook for 20 minutes or until tender. Drain. 2. Cook celery, leeks and carrots in boiling water until just tender and drain. Put aside. For the fritters, mix the drained rice with the onions, egg and breadcrumbs and season to taste. 3. Form small burgers and fry them in hot oil for 5-8 minutes, turning them carefully once halfway through cooking. Melt butter in a frying pan and lightly sauté all these vegetables, adding the horseradish and pepper. Then stir in the crème fraiche. Serve the fritters over the vegetables and garnish with celery leaves. Time: approx. 1 hour Nutrient value per serving: 500 kcal 2.100 kJ 16 g proteins 20 g fat 63 g carbohydrates Recipe from The USA Rice Federation