Wild Rice Cakes with Bacon

Ingredients

• 0.5 teaspoon double-acting baking powder 
• 1 cup brown and rice blend wild uncooked
• 2 teaspoons butter 
• 2  bacon crumbled cooked
• 1 large eggs 
• 1 large egg white 
• 14 ounce less-sodium chicken broth fat-free canned
• 0.5 cup flour all-purpose
• 2 teaspoons thyme leaves fresh
• 1 cup green onions thinly sliced
• 1 teaspoon juice of lemon fresh
• 1.5 teaspoons salt 
• 0.5 cup slivered almonds toasted

Equipment

• bowl
• frying pan
• sauce pan
• whisk
• spatula

Directions

1. Melt butter in a large saucepan over medium-high heat.
2. Add rice; cook 1 minute, stirring constantly.
3. Add salt and broth; bring to a boil. Cover, reduce heat, and simmer 40 minutes or until liquid is absorbed, and rice is tender.
4. Drain any excess liquid. Cool slightly.
5. Place egg and egg white in a large bowl; add flour and baking powder, stirring with a whisk.
6. Add the rice, green onions, and next 4 ingredients (green onions through bacon), stirring with a rubber spatula until well blended.
7. 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.
8. Serve immediately.