Wild Rice and Brown Rice Cakes with Roasted Vegetable Ragù

Bring 6 cups broth to boil in large saucepan.

Remove from heat; cover.

Heat 1 tablespoon oil in heavy large saucepan over medium heat.

Add onion; sauté until tender, about 12 minutes.

Add garlic; stir 1 minute.

Add brown rice and wild rice; stir 1 minute.

Add wine; cook until absorbed, about 2 minutes. Stir in 2 cups warm broth; bring to boil. Reduce heat to medium-low; cover and simmer 15 minutes.

Add 2 cups warm broth; bring to boil. Reduce heat to medium-low; cover and simmer 15 minutes, stirring often.

Add 2 cups warm broth; bring to boil. Reduce heat; cover and simmer until rice is almost tender, stirring occasionally, about 20 minutes. Uncover; simmer until rice is tender and broth is absorbed, stirring often and adding broth by 1/4 cupfuls if rice is not tender, about 10 minutes longer. Stir in mozzarella; season with pepper. Cool to room temperature.

Mix breadcrumbs and Parmesan in pie dish. Line baking sheet with plastic wrap. Using moistened hands, divide rice mixture into 6 equal portions; press each portion into 31/2-inch-diameter patty. Carefully turn each in breadcrumb mixture, coating both sides.

Place on prepared baking sheet. Cover; chill at least 4 hours. (Can be made 1 day ahead. Keep chilled.)

Heat 1 tablespoon oil in large nonstick skillet over medium heat.

Add 3 rice cakes to skillet; cook until heated through, about 4 minutes per side. Repeat with remaining 1 tablespoon oil and rice cakes.

Transfer rice cakes to plates. Spoon Roasted Vegetable Ragù alongside.

Per serving (including ragù): calories, 515; total fat, 17 g; saturated fat, 3 g; cholesterol, 7 mg; fiber, 12 g

Bon Appétit