COMMENTS: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 cupfuls 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.

  Serves 4 - Makes 8 patties