Wild Rice-Pecan Patties with Red Onion Chutney

 

1

tablespoon canola oil

1 1/2

cups sliced red onion (1 large)

1/2

cup packed brown sugar

1/3

cup red wine vinegar

1/4

cup diced dried fruit and raisin mixture

1/4

teaspoon pumpkin pie spice

1/2

cup uncooked wild rice

1 1/4

cups water

1

cup soft bread crumbs (about 1 1/2 slices bread)

1/3

cup chopped pecans

1/2

teaspoon garlic salt

3

eggs

1

jar (2.5 oz) mushroom pieces and stems, drained, finely chopped

1

jar (2 oz) diced pimientos, drained

2

tablespoons canola oil

• 1 In 2-quart saucepan, heat 1 tablespoon oil over medium heat. Cook onion in oil about 6 minutes, stirring frequently, until onion is tender. Stir in remaining chutney ingredients. Heat to boiling; reduce heat to low. Cook 20 to 25 minutes or until dried fruits are plump and mixture has thickened; remove from heat.
• 2 Meanwhile, cook wild rice in water as directed on package; drain if necessary. In large bowl, mix cooked wild rice and remaining patty ingredients except oil.
• 3 In 12-inch skillet, heat 2 tablespoons oil over medium heat. Scoop wild rice mixture by 1/3 cupfuls into skillet; flatten to 1/2 inch. Cook about 3 minutes on each side or until light brown. Remove patties from skillet; cover and keep warm while cooking remaining patties. Serve with chutney.