Wild Rice Cakes with Bacon

Wild Rice Cakes with Bacon (Adapted from CL)

1 tablespoon butter
1 cup dry brown and wild rice blend
1 1/2 teaspoons salt
14 ounces 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
3 center-cut bacon slices, cooked and crumbled

In a large saucepan, melt butter over medium-high heat until it starts to smell nutty and turns a touch brown. Add rice and cook 1 minute. Add salt and broth - bring to a boil. Cover, reduce heat and simmer about 40 minutes - until the rice is tender. Drain any remaining liquid.

In a large bowl, whisk egg and egg white together. Whisk in flour and baking powder. Stir in cooked rice, green onions, almonds, thyme, lemon juice and bacon.

Coat a large skillet with cooking spray and place over medium to medium-high heat. Portion out about 3 (or as many as you can fit) 1/4 cup mounds of the rice mixture into the pan. Using a flat spatula, genlty flatten each mound into a circle. Cook until crisp on each side, 2-4 minutes per side. Repeat with the remaining rice mixture.