Autumn Wild Rice Rissoles

• 1 cup cooked wild rice
• 1 cup cooked brown or basmati rice
• 1/2 small red onion, finely chopped ( 1/2 cup)
• 1/2 cup dried cranberries
• 1/2 6-oz. jar marinated artichoke hearts, drained and coarsely chopped ( 1/2 cup)
• 1/4 cup chopped toasted pecans
• 2 Tbs. olive oil, plus more for cooking patties
• 2 Tbs. chopped fresh sage
• 1 tsp. fresh thyme leaves
• 1 tsp. chopped fresh rosemary
• 3 large eggs, lightly beaten
• 1 cup saltine cracker crumbs or crushed rice crackers
• 3/4 cup chunky cranberry sauce

1. Stir together wild rice, brown rice, onion, dried cranberries, artichoke hearts, pecans, oil, sage, thyme, and rosemary in large bowl.
2. Fold in eggs, then cracker crumbs.
3. Season with salt and pepper, if desired.
4. Shape mixture into 12 1/4-cup patties.
5. (At this point, rissoles can be chilled up to 24 hours.)
6. Heat 1 tsp.
7. olive oil in nonstick skillet over medium heat.
8. Add 4 patties to hot skillet, and cook 3 to 4 minutes, or until browned and crispy on 1 side.
9. Flip patties, and cook 3 to 4 minutes more, or until browned and crispy on second side.
10. Repeat with remaining patty mixture until you have 12 patties.
11. Serve each patty topped with 1 Tbs.
12. cranberry sauce.

rice, basmati rice, red onion, cranberries, hearts, pecans, olive oil, fresh sage, thyme, rosemary, eggs, saltine cracker crumbs, cranberry sauce

Taken from www.vegetariantimes.com/recipe/autumn-wild-rice-rissoles/ (may not work)