Health, Fitness & Food

Wild Rice Veggie Sliders with Herbed Ricotta


I’m a midwesterner by way of and thru. I like my adopted dwelling state of California however a bit of me will at all times be in Illinois. I nonetheless sometimes lengthy for these sluggish summer time days at my dad or mum’s home on a the lake or these mornings waking as much as snow on the bottom. I miss the sensation of the primary day that appears like spring and there are nonetheless occasions that the sensation of getting a lot recent produce year-round feels odd. We’ve chatted about transferring again however for now, I’m a transplant residing within the golden state. All of this made me so excited to see Shelly’s stunning new e-book, Vegetarian Heartland.

These wild rice veggie sliders are a recipe from her e-book. Shelly’s e-book is stuffed with pictures that seize the Midwest in all essentially the most fantastic methods with recipes that do the identical. The recipes are the proper mixture of conventional fare with the recent flavors one expects from vegetarian recipes. I’m excited to have this e-book of my shelf for all these occasions I lengthy for dwelling.

Wild Rice Veggie Sliders with Herbed Ricotta

Wild Rice Veggie Sliders with Herbed Ricotta | Vegetarian Heartland

Wild rice sliders topped with a flavorful herbed ricotta from the cookbook, Vegetarian Heartland.


Herbed Ricotta

  • eight oz (230 g) whole-milk ricotta
  • 2 garlic cloves, minced
  • 1 tablespoon chopped recent flat-leaf parsley
  • 1 teaspoon dried basil or dried oregano
  • half of teaspoon dried dill
  • Fine sea salt
  • Freshly floor black pepper

Veggie Burgers

  • 2/three cup (120 g) wild rice, rinsed
  • four half of cups vegetable inventory, divided
  • 1 tablespoon olive oil
  • 1 massive yellow onion, finely diced
  • 2 celery stalks, finely diced
  • three carrots, peeled and finely diced
  • three garlic cloves, minced
  • Leaves from 2 sprigs dill, chopped
  • 1/three cup (75 g) tahini
  • 2 Medjool dates, pitted
  • 1 teaspoon dried oregano
  • half of teaspoon cayenne pepper
  • half of tablespoon yellow mustard
  • 1/three cup (15 g) bread crumbs
  • 16 slider buns, break up


  • To make the herbed ricotta: In a medium bowl, whisk collectively the ricotta, garlic, parsley, basil, and sick. Season with salt and pepper. Store in an hermetic container within the fridge for as much as 1 week.
  • To make the veggie burgers: In a big saucepan (with a lid) over excessive warmth, mix the wild rice and four cups vegetable inventory and produce to a boil. Turn the warmth to low and simmer, lined, till tender, 40 to 45 minutes. Drain, switch to a big bowl, and let cool barely.
  • Meanwhile, in a small saucepan over medium-low warmth, heat the olive oil. add the onion, celery, and carrots, and sauté till very delicate, 12 to 15 minutes. Add the garlic and sauté till aromatic, about 30 seconds extra. Remove from the warmth and fold within the chopped dill. 
  • In a high-speed blender or meals processor, mix the tahini, dates, oregano, cayenne, mustard, and remaining 1/four cup vegetable inventory and mix till easy. 
  • Add the tahini-date paste, the bread crumbs, and the sautéed greens to the bowl with the wild rice and fold collectively till mixed. Transfer to an hermetic container and refrigerate for not less than 1 hour or as much as in a single day.
  • Using your palms, form 1/four cup ( 65 g) of the combination right into a ball after which gently flatten right into a patty that’s about 1 inch (25 mm) thick. Transfer the patties to a plate and proceed to kind patties with the remaining combination. Cover and refrigerate the patties for as much as 24 hours or cook dinner them straight away.
  • Preheat a charcoal or gasoline grill to medium warmth.
  • Arrange the patties on the grill, cowl, and cook dinner, flipping as soon as till warmed by way of, 12 to 15 minutes. 
  • Place every patty between a bun and prime with herbed ricotta. Serve instantly. 


Recipe Notes

Tips & Tricks: Shelly recommends maintaining these patties small as they maintain collectively higher. I can agree with this- I attempted making bigger patties they usually undoubtedly did not maintain collectively as close to as nicely.

Link: This recipe is reprinted from Vegetarian Heartland with permission from Shelly Westerhausen and Chronicle Books.

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