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Ingredients
3 tablespoons extra virgin olive oil
10 ounces white mushrooms, sliced
1 teaspoon thyme
Salt and freshly ground pepper to taste
½ cup cooked wild rice
½ cup toasted chopped pecans
1 tablespoon sour cream
1 large egg
3 tablespoons matzoh meal
3 tablespoons snipped dill
¾ teaspoon lemon zest
1 teaspoon ground cardamom
½ teaspoon nutmeg
Canola or other vegetable oil for frying
Smoked salmon for garnish
Pickled ginger for garnish
Nutritional analysis per serving
5 grams carbs; 19 milligrams cholesterol; 172 calories; 10 grams monosaturated fat; 4 grams polyunsaturated fat; 2 grams saturated fat; 16 grams fat; 1 gram fiber; 138 milligrams sodium; 3 grams protein; 1 gram sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oil in nonstick frying pan, and saute mushrooms. Add thyme and salt and pepper to taste. Place in food processor, and pulse just until mushrooms are chopped.
- Step 2
Place mushrooms in a mixing bowl. Add rice, pecans, sour cream, egg, matzoh meal, snipped dill, lemon zest, cardamom and nutmeg. Mix well.
- Step 3
Coat a nonstick frying pan with oil, and heat. Take heaping tablespoons of mixture, and fry for a few minutes on each side. Drain on paper towels. Garnish with strips of smoked salmon and pickled ginger, and serve.
Private Notes