Wild Rice Cakes With Bacon

• 2 teaspoons butter
• 1 cup uncooked brown and wild rice blend
• 1 1/2 teaspoons salt
• 1 (14-ounce) can fat-free, less-sodium chicken broth
• 1 large egg
• 1 large egg white
• 1/2 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1 cup thinly sliced green onions
• 1/2 cup slivered almonds, toasted
• 2 teaspoons fresh thyme leaves
• 1 teaspoon fresh lemon juice
• 2 bacon slices, cooked and crumbled
• Cooking spray

1. Melt butter in a large saucepan over medium-high heat. Add rice; cook 1 minute, stirring constantly. Add salt and broth; bring to a boil. Cover, reduce heat, and simmer 40 minutes or until liquid is absorbed, and rice is tender. Drain any excess liquid. Cool slightly.
2. Place egg and egg white in a large bowl; add flour and baking powder, stirring with a whisk. Add the rice, green onions, and next 4 ingredients (green onions through bacon), stirring with a rubber spatula until well blended.
3. Heat a large nonstick skillet coated with cooking spray over medium-high heat. Spoon 3 (1/4-cup) mounds rice mixture into skillet; flatten slightly with spatula. Cook 2 minutes on each side or until golden brown and thoroughly heated. Repeat procedure with remaining rice mixture. Serve immediately.

butter, brown, salt, chicken broth, egg, egg white, allpurpose, baking powder, green onions, slivered almonds, thyme, lemon juice, bacon, cooking spray

Taken from www.myrecipes.com/recipe/wild-rice-cakes-with-bacon (may not work)