Mushroom Wild Rice Egg Cakes - alive magazine

Ingredients

• 1/2 cup (125 mL) wild rice
• 2 tsp (10 mL) grapeseed, camelina, or sunflower oil
• 2 shallots, chopped
• 1/2 lb (225 g) cremini mushrooms, chopped
• 1/4 tsp (1 mL) salt
• 2 garlic cloves, minced
• 1 cup (250 mL) frozen peas, thawed
• 6 large organic eggs
• 1/2 cup (125 mL) grated Parmesan cheese
• 1 Tbsp (15 mL) fresh thyme
• 1/4 tsp (1 mL) black pepper