Recipe
Wild Rice And Mushroom Pancakes Recipe
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- 1 c cooked wild rice (see notes)
- About 2 tbsps olive oil
- 1/2 c minced green onions, white & pale green parts only
- 1 c shredded cheddar cheese
- 1/4 tsp pepper
- 1/2 c fine dried bread crumbs
- 2 large eggs
- 1/2 tsp dried thyme
- 1/2 lb crimini or common mushrooms
- 2 tsps hot sauce
- 1/2 c sour cream
- About 2 oz salmon or whitefish roe (optional; see notes)
Directions
- Step #1 Rinse & drain mushrooms.
- Step #2 Trim off & discard tough stem ends & any bruised areas; finely chop mushrooms.
- Step #3 In a bowl, beat eggs to mix.
- Step #4 Add mushrooms, rice, thyme, cheese, green onions, bread crumbs, hot sauce, salt, & pepper; mix until well mixed.
- Step #5 Heat 1/2 tbsp olive oil in a 10- to 12-inch frying pan over medium-high heat.
- Step #6 Spoon rice mixture in 1-tbsp portions, slightly apart, into pan; with back of spoon, flatten into 3-inch rounds.
- Step #7 Cook pancakes, until browned on both sides, turning once, 4 to 6 mins total.
- Step #8 With a spatula, transfer to a 12- by 15-inch baking sheet lined with paper towels & keep warm in a 200° oven.
- Step #9 Repeat to cook remaining pancakes, adding more oil to pan as needed.
- Step #10 Arrange pancakes in a single layer on a platter.
- Step #11 Dollop sour cream equally on pancakes.
- Step #12 Top each with 1/2 tsp salmon roe if desired.
- Step #13 Nutritional analysis per pancake.
- Enjoy the Wild Rice & Mushroom Pancakes recipe
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