Wild Rice Cakes

Ingredients

1 cup wild rice

4 cups water

1 teaspoon salt

¼ cup cornmeal

1–2 Tablespoons bacon drippings (or butter)

1. Rinse the wild rice in a sieve under cold running water and drain.

2. Measure the 4 cups of water into a saucepan and add rice and the salt. Heat

until the water boils, reduce heat, and simmer for about 30 minutes. The rice

should be tender but not soft.

3. Add the cornmeal slowly, stirring constantly with a wooden spoon and cook

for 3 or 4 minutes. Remove from the heat.

4. Melt bacon drippings (or butter) in a skillet.

5. Shape the rice mixture into pattie-like cakes about 1½ inches in diameter.

6. Sauté the patties until they are brown on one side (about 5 minutes). Carefully

turn the cakes over to brown the other side. Drain on paper towels.

Serves 12; may be served hot or at room

temperature.