Black, Wild Rice and Chickpea Patties with Tahini Yogurt Sauce
Prep time
Cook time
Total time
Recipe type: Entree or Appetizer
Serves: 4-5
Ingredients
Tahini Yogurt Sauce
One 6-oz container of plain coconut yogurt (or dairy or soy yogurt if you prefer)
2 Tbsp tahini
2 Tbsp fresh lemon juice
2 Tbsp extra virgin olive oil
1 clove garlic, minced
¼ tsp salt
1 tsp honey (or agave nectar for a vegan version)
Black, Wild Rice and Chickpea Patties
¼ cup black rice
¼ cup wild rice
1 cup water
½ tsp salt, divided
1 can chickpeas, rinsed and drained
2 green onions, chopped
¼ cup chopped parsley or cilantro
½ tsp roasted garlic powder or garlic powder
½ tsp ground cumin seed
¼ tsp ground coriander seed
freshly ground black pepper to taste
1 Tbsp fresh lemon juice
High temperature cooking oil like rice bran or safflower
Instructions
Tahini Yogurt Sauce
Mix all ingredients and let sit for at least a half hour. The tahini can have a bit of a bitter aftertaste, which will go away as the sauce sits.
Black, Wild Rice and Chickpea Patties
Rinse wild rice, drain and add to 1 cup water and ¼ tsp salt in a saucepan.
Bring to a boil, cover and reduce to a simmer. Set timer for 10 minutes.
Rinse and drain black rice.
When 10 minute timer goes off, add black rice to wild rice.
Turn up heat to bring back to a boil, reduce heat and simmer covered for about 45 minutes until liquid is absorbed.
Fluff and let stand 5 minutes.
If you have time, refrigerate overnight – it will give a firmer patty. Rice that has been frozen also works well. Alternatively, spreading it on a sheet pan and refrigerating it for a while will help dry and firm it up more quickly.
Combine chickpeas, half of rice mixture, ¼ tsp salt, green onions, herbs, spices, and lemon juice in a processor.
Pulse briefly until mashed and combined. Don’t pulse too much – you don’t want to puree.
Mix in rest of rice with a quick pulse.
Form patties – this recipe will make 5 burger-sized patties or about 8 smaller patties.
Heat a heavy skillet (cast iron works great) over medium high heat.
Coat pan generously with a good high temperature oil like safflower or rice bran.
Cook patties in batches, 2-3 minutes per side until well-browned. Cover pan for the first side and leave uncovered after flipping patties.
Recipe by Savory Nature at http://savorynature.com/2014/06/19/black-wild-rice-and-chickpea-patties-with-tahini-yogurt-sauce/