Smoky Grilled Wild Rice Cakes - North Dakota Style

Introduction

These crispy smoky grilled wild rice cakes capture hearty North Dakota flavors with a rich texture and seared finish. Wild rice, a regional favorite, shines on the Arteflame Grill. We lock in bold, nutty flavor by browning the rice cakes low and slow on the Arteflame’s steel cooktop. Topped with a cool dollop of sour cream, they’re a flavorful and satisfying vegetarian dish perfect as an appetizer or main course.

Ingredients

• 2 cups cooked wild rice (cooled)
• 2 eggs
• 1/2 cup grated Parmesan cheese
• 1/3 cup finely chopped scallions
• 1/4 cup panko breadcrumbs
• 1 small clove garlic, minced
• 1/2 tsp kosher salt
• 1/4 tsp freshly cracked black pepper
• 2 tbsp unsalted butter (for grilling)
• Sour cream (for topping)
• Chopped chives or parsley (optional garnish)

Instructions

Step 1: Fire up the Arteflame Grill

1. Crinkle up three paper napkins and pour a little vegetable oil on them.
2. Place the napkins in the center of the Arteflame grill.
3. Stack hardwood firewood over the napkins.
4. Light the paper napkins and let the firewood catch and burn until you have a well-established fire.
5. Let it heat up for 15–20 minutes until the flat cooktop is ready for grilling (hotter near the center).

Step 2: Prepare the rice mixture

1. In a large mixing bowl, combine wild rice, eggs, Parmesan, scallions, panko, garlic, salt, and pepper.
2. Mix well until the ingredients are evenly distributed and hold together.
3. Form 6-8 patties from the mixture, pressing them firmly so they don’t fall apart on the grill.

Step 3: Grill the rice cakes

1. Place a tablespoon of butter onto the flat cooktop near the center where it’s hot but not smoking.
2. Place each rice cake on the buttered surface and press down slightly for a good sear.
3. Sear for 4–5 minutes per side, sliding to a slightly cooler edge if needed.
4. Flip only once when the bottom is deeply golden and slightly crisped.
5. Grill the other side for another 4–5 minutes, adding more butter if needed.

Step 4: Serve

1. Remove the rice cakes from the grill and place on a serving platter.
2. Top each cake with a generous dollop of sour cream.
3. Garnish with chopped chives or parsley, if desired.

Tips

• Use cooked and cooled wild rice for best texture when forming the cakes.
• If rice cakes start to loosen while grilling, allow more time before flipping them.
• Sear near the center, then slide out for a gentler cook to avoid over-browning.
• Chill patties before grilling if mixture feels soft—that helps them stay intact.
• Add a smoked paprika or cayenne twist for extra heat and depth.

Variations

1. Cheddar & Jalapeño: Add shredded cheddar and finely minced jalapeño for spicy, cheesy depth.
2. Smoked Salmon Wild Rice Cakes: Mix in 1/2 cup flaked smoked salmon for an elegant North Dakota twist.
3. Sweet Corn & Dill: Add 1/2 cup fresh corn and 1 tbsp dried dill for a summer-inspired flavor.
4. Mushroom Umami: Fold in 1/2 cup finely sautéed mushrooms for earthy richness.
5. Apple & Brie: Combine 1/4 cup finely diced apple and small cubes of Brie for a sweet-savory profile.

Best Pairings

• Chilled dry Riesling or crisp farmhouse ale
• Grilled asparagus or charred broccolini on the flat top
• Pickled vegetables for brightness
• Grilled sourdough or focaccia with herb butter

Conclusion

These smoky wild rice cakes are the perfect way to enjoy North Dakota flavors right off the Arteflame grill. With their golden, crisp edges and savory filling, they come out perfect every time using the Arteflame’s flat cooktop zone-controlled heat. Whether you're cooking for a crowd or just a family dinner, they’re always a hit.