Canadian Lake Wild Rice Cakes
Wild Rice is technically not a rice at all, but rather, a wild grass native to North America. The black edible kernel of wild rice (zizania aquatica) is a very nutritious grain, higher in protein and fiber than most other rices and an good source of B vitamins. While it may seem more expensive than other rices, it's actually an excellent value, since it quadruples in volume when cooked.
Cook wild rice in a large pot of salted boiling water for 45 minutes or until grains begin to open and are tender, but still chewy. Drain and set aside to cool briefly.
In a large bowl, stir together one cup of the cooked wild rice, egg, flour, celery, scallions, pecans and ginger. Mix gently, but thoroughly until all ingredients are well blended, but rice grains are not broken.
Heat the grapeseed oil over medium high heat in a large non-stick frying pan. Using a large spoon, scoop up a scant 1/4 cup of the wild rice mixture and place into the hot pan, pressing down gently until the cakes are about 1/2 inch thick. Do not crowd the pan - cook in batches if necessary.
Continue to cook until crisp and golden brown, about 6 - 8 minutes. Turn and cook the other side.
Remove the wild rice cakes to plates and top each Wild Rice cake with a dollop of Greek-style yogurt or sour cream and additional sliced scallion, if desired.