Wild Rice and Mushroom Pancakes

linda Cox


If you have left overs, these freeze and reheat very well. Layer with wax paper and freeze in air tight container. Remove and thaw as you need them. Reheat using skillet, oven or microwave.

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about 12 pancakes med. size


4 Tbsp
butter or margarine
1 medium
onion , chopped
1 Tbsp
garlic, minced, powdered garlic to taste can be used
8 oz
white button mushrooms, chopped
1/2 tsp
thyme (opt.)
1/2 tsp
sage (opt.)
1/2 tsp
celery seed
2 1/2 c
wild rice, cooked
3 Tbsp
worcestershire sause
1 tsp
4 large
eggs, beaten
1/2 c
unbleached white flour
1 c
finely grated parmesan cheese

Directions Step-By-Step

melt 2 tablespoons butter in skillet and saute'onions and garlic until onions are transparent. Transfer to large mixing bowl
Melt 2 tablespoons butter in skillet and saute' mushrooms with thyme, sage and celery seed. saute' until mushrooms are slightly brown and juices gone. Add to bowl with onion.
To the onion and mushrooms add the cooked rice, Worcestershire sauce and salt. Mix well.
Sprinkle flour and cheese over the mixture and blend well.
Blend in beaten eggs.
Cook mixture on a hot greased skillet over med/low heat. Place a spoonful of mixture onto skillet and gently pat out to form a medium size pancake. Brown on both sides then transfer to plate. Serve warm.

About this Recipe

Course/Dish: Rice Sides
Other Tag: Quick & Easy