Grilled Chicken Salad

Description
Makes 4 servings

Ingredients

 * 2 cups cooked short grain brown rice (cooked in beef broth), cooled
 * 1/2 cup flour
 * 4 eggs
 * 2 egg yolks
 * 1/2 cup heavy cream
 * 1/2 cup chopped fresh parsley
 * 2 shallots, minced
 * 1/2 teaspoon salt
 * 1/4 teaspoon ground black pepper
 * 1/4 cup vegetable oil

Directions
Combine rice and flour in medium bowl. Stir in eggs and egg yolks, alternating until all are used. Add cream, parsley, shallots, salt and pepper. Mix thoroughly and refrigerate overnight.

To make 3-inch cakes, spoon 1/4 cup batter into heated oil in large skillet. Cook approximately 2 minutes per side. Remove cakes and place on paper towels to drain.