Ingredients:

½ cup California wild rice, rinsed
¾ cup Arborio or other short grain rice
4 ½ cups chicken stock
1 Tablespoon plus
1/4 cup extra-virgin olive oil
1 medium yellow onion, diced
1 Tablespoon thyme leaves, roughly chopped
1 large egg, lightly beaten
1 ½ teaspoons kosher salt
¼ teaspoon freshly ground black pepper 5 Tablespoons breadcrumbs

Cooking Instructions:
Bring California Wild Rice and 1 1/2 cups stock to a boil in a medium saucepan. Reduce heat, cover and simmer until kernels just puff open, 45 to 50 minutes. Drain if necessary and transfer to a bowl. In another medium saucepan, bring Arborio rice and remaining 2 cups chicken stock to a boil. Reduce heat, cover and simmer until very tender, about 25 minutes. Drain if necessary and transfer to same bowl as Wild Rice; set aside to cool. Heat 1-tablespoon olive oil in a skillet over medium heat. Add onion and sauté until translucent, about 5 minutes. Transfer to bowl with rice mixture. Add thyme, egg, salt, pepper and breadcrumbs, stirring to combine. Divide mixture into four portions and shape each into a round patty. Set aside on a plate. (Cakes can be prepared to this point a few hours ahead of time.). Heat remaining 1/4 cup olive oil over medium heat in a skillet large enough to hold the rice cakes. Add cakes and cook until golden brown on both sides, about 6 minutes total. Serve immediately or keep warm on a baking sheet in a 200° oven.

Recipe makes 4 servings