4 servings (8 patties)

These nutty patties are delicious served in sandwich buns and topped with cranberry sauce.

2 cups cooked wild rice
1 cup soft bread crumbs
1/3 cup chopped pecans
1/2 teaspoon garlic salt
2 eggs
1 (2 1/2 ounce) jar mushroom stems and
    pieces, drained and finely chopped
1 (2 ounce) jar diced pimientos, drained
2 tablespoons vegetable oil

Mix all ingredients except oil. Heat oil in 10-inch skillet over medium heat. Scoop wild rice mixture by 1/3 cupsful into skillet; flatten to 1/2 inch. Cook about 3 minutes on each side or until light brown. Remove patties from skillet. Cover and keep warm while cooking remaining patties.