Local Bounty Vegan Acorn Squash And Wild Rice Patties

October 20, 2010 by Keri

Once again, Local Bounty demonstrates seasonal goodness with these autumn-worthy Acorn Squash And Wild Rice Patties (page 126). Acorn squash is a favorite because most people have tried it, or at least heard of it, and many people are comfortable grabbing it from the market without panicking over what to do with it.  It’s delicious plain, with vegan butter and brown sugar, or even sprinkled with a little garlic salt, but this recipe takes our friendly squash and combines it with rices to form a easy and delicious patties.  I chose to bake mine rather than pan-fry, so they weren’t quite as solid as I imagine fried patties would be, but they didn’t didn’t fall apart one bit.  Such a lovely and flavorful meal!

Vegan Rice Recipes

Acorn Squash And Wild Rice Patties
Ingredients:

  • 2 acorn squash
  • 2 1/2 cups water
  • 1/2 cup wild rice
  • 1/2 cup brown rice
  • 1/4 cup olive oil
  • 1/2 cup chopped onion
  • 1/4 cup chopped fresh parsley
  • 3 cloves garlic, minced
  • 1 teaspoon salt

Cut the squash in half lengthwise and remove the seeds.  Cut the haves into chunks that will fit in your vegetable steamer and steam them for 20 to 30 minutes, or until they are very soft.  While the squash is steaming, bring the water to a boil in a medium saucepan.  Add the wild rice, cover, and cook on medium-low heat for about 30 minutes.  Add the brown rice and cook for 30 to 45 minutes, or until all of the water is absorbed.  Heat 2 tablespoons of the oil in a separate small saucepan.  Add the onion, parsley, garlic, and salt.  Cook on medium-low heat for about 5 minutes, or onion is translucent.  When the squash is ready, scoop out the pulp into a bowl.  Add the rice mixture and the onion mixture and stir until well combined.  Shape the mixture into patties.  Heat the remaining 2 tablespoons of oil in a medium skillet.  Cook the patties for 3 to 5 minutes on each side, or until they start to brown.
The patties may be baked instead of panfried, if you prefer.  Preheat the oven to 375 degrees and lightly oil a baking sheet.  Arrange the patties on the prepared baking sheet, brush them with a little oil, and bake them for about 20 minutes.

Vegan Rice Recipes

Vegan Rice Recipes

Vegan Rice Recipes

What do you put in your homemade patties or veggie burgers?

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I Eat Trees is a blog featuring my adventures in all things vegan. My favorite recipes, snack food finds, and restaurant trials are all on the menu so enjoy!

Comments

  1. bitt says:

    That looks good! I had a major burger FLOP yesterday. They had too much moisture in them from zucchini. They still tasted good though. I usually put beans, oat flour or cornmeal, and veggies.

  2. Those look delicious! I use quinoa, polenta, oat flour, a couple of beans, and chop up any left over veggies i have sitting around and don’t know what to do with.

  3. YUM! These look fantastic, and just what I’ve been looking for!
    Can’t wait to try them!

  4. Caitlin says:

    Followed this recipe to a T (other than cutting it in half) and there was way more squash than rice, and my “burgers” were very mushy and fell apart. Aside from that, great flavor, and next time I’ll just add more rice! :D

  5. Patty says:

    I love to shop for veggies but often get carried away. So, I usually end up chopping up all sorts of veggies and freezing them. Lately I have been pulling out baggies that contain yellow squash, turnips,mushrooms, red and green bell pepper, elephant garlic and red and yellow onion then adding them to whatever beans I have on hand. Of course, I cook the veggies and beans first. And then make little patties of heaven out of them. Yummy. I even have my mom and grandma hooked.

    Tip for those who have issues with the excess moisture in some veggies: I take them in a bowl with a potato masher and gently press then drain the water. You could do it in a strainer too, but I have my own habits (good or bad). This helps. Sometimes I save the juice from the veggies for making rice. Hate to lose all that veggie nutrition. But whatever floats your…..

    But I came here looking for rice burger recipes because we always seem to have leftover rice. Thanks for the tasty recipe.

    I need a tip too…..
    How well do bean burgers or rice burgers freeze? Any tips on this? I want to have a few on hand. How well do they cook from frozen state?

    • Keri says:

      I love, love to freeze black bean burgers! They freeze and reheat great! I used to always keep a stash of the black bean burgers from Veganomicon in the freezer. I should get back to that! I don’t have a microwave, so I just thaw them in the fridge and then reheat in a pan with a touch of oil, but a microwave would work too.