Wild Rice Farro Corn Cakes

["Recipe and photo courtesy\u00a0of Amy Goetz and Lunds\/Byerly's<\/em>","Recipe and photo courtesy\u00a0of Amy Goetz and Lunds\/Byerly's<\/em>","Recipe and photo courtesy\u00a0of Amy Goetz and Lunds\/Byerly's<\/em>","Recipe and photo courtesy\u00a0of Amy Goetz and Lunds\/Byerly's<\/em>"]

Ingredients

Wild Rice Farro Corn Cakes:

1 (8 ounce) package Lunds and Byerly's wild rice farro blend
6 scallions, trimmed and chopped
2 cloves garlic, chopped and smashed
1 cup fresh corn (about 1 ear of corn, cut kernels off cob)
1 cup Lunds and Byerly's porcini panco bread crumbs
1/4 tsp sea salt
1 pinch fresh pepper
2 large eggs
3-4 tablespoons California Olive Ranch extra virgin olive oil

Vinaigrette:

1/2 cup California Olive Ranch extra virgin olive oil
1/4 cup Lunds and Byerly's red wine vinegar
1 tablespoon dijon country style mustard
1 clove garlic, chopped and smashed
sea salt and freshly ground pepper, to taste

Instructions

Put all the vinaigrette ingredients in a lidded jar and shake to emulsify. Set aside.
Cook rice blend according to the directions on the package. During the last 5 minutes of cooking, stir in the scallions and garlic. Remove from heat and stir in corn, panko bread crumbs, salt and pepper. Let stand for 5 minutes.
Whisk eggs in a large bowl until frothy. Add the rice mixture and stir. Mash mixture with side of spoon or potato masher until the mixture holds together, about one minute. Shape mixture into 6-8 patties.
Heat 1-2 tablespoons of California Olive Ranch extra virgin olive oil in a non-stick skillet over medium high heat. Cook corn cakes, 3-4 at a time, for 3 minutes per side, until golden brown. Transfer to a place and cover to keep warm. Repeat with remaining corn cakes.
To serve, drizzle corn cakes with vinaigrette. Reserve extra vinaigrette for salads.