This started out as a way to use up leftover brown rice. I was expecting something edible but not remarkable, and was oh so pleasantly surprised to find this delicious! I topped the patties with stewed mushrooms in a creamy mushroom gravy with a hint of garlic. I was expecting something stroganoff flavored from the sauce, but it tastes just like chicken fried steak – only without the chewy, gristly steak.
I should have taken a picture of this, but unfortunately I didn’t since I wasn’t expecting it to be so good. Maybe next time! I served it with sides of glazed butternut squash and steamed broccoli.
Preheat oven to 350. Heat butter over medium low in a saucepan. Add mushrooms and garlic. The mushrooms will begin to release water – if they look dry, add water. You want them in around an inch of water as they cook, not completely covered. They will shrink.
While that cooks, use a food processor to coarsely grind up rice and walnuts. You want some texture to remain, not a paste! Pieces like the size of the chopped peanuts you’d get for ice cream topping or a bit smaller are good.
Pour enough oil into a heavy skillet to shallowly cover the bottom. Begin to heat over medium.
Combine rice, walnuts, green onion, egg, salt, pepper, garlic powder and Italian seasoning in a large bowl.
Form the mixture into 6 balls. Roll each ball in bread crumbs to coat, flattening as you go like a burger patty.
Fry the patties in oil just to brown them, then transfer to a cookie sheet. When they’re all browned, bake at 350 for about 30 minutes.
Occasionally stir mushrooms while they cook. When they’ve cooked down, use a slotted spoon to remove mushrooms and set aside. Add water to the broth if necessary to make about 2/3 cup total liquid. In a jar with a lid, combine flour and milk. Shake to combine until no lumps remain (or stir together well, but the jar method seems to remove lumps easier).
Bring the mushroom broth to a simmer, then slowly stir in milk/flour mixture. Add parmesan cheese. Cook and stir, being sure to scrape the bottom, until mixture thickens. Season to taste with salt and pepper.
To serve, top each rice patty with some mushrooms and pour mushroom gravy over it.