wild rice and mushroom pancakes
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.
prep time
cook time
method
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yield
about 12 pancakes med. size
Ingredients
- 4 tablespoons butter or margarine
- 1 medium onion , chopped
- 1 tablespoon garlic, minced, powdered garlic to taste can be used
- 8 ounces white button mushrooms, chopped
- 1/2 teaspoon thyme (opt.)
- 1/2 teaspoon sage (opt.)
- 1/2 teaspoon celery seed
- 2 1/2 cups wild rice, cooked
- 3 tablespoons worcestershire sause
- 1 teaspoon salt
- 4 large eggs, beaten
- 1/2 cup unbleached white flour
- 1 cup finely grated parmesan cheese
How To Make wild rice and mushroom pancakes
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Step 1melt 2 tablespoons butter in skillet and saute'onions and garlic until onions are transparent. Transfer to large mixing bowl
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Step 2Melt 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.
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Step 3To the onion and mushrooms add the cooked rice, Worcestershire sauce and salt. Mix well.
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Step 4Sprinkle flour and cheese over the mixture and blend well.
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Step 5Blend in beaten eggs.
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Step 6Cook 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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Category:
Rice Sides
Tag:
#Quick & Easy
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