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.


★★★★★ 1 vote

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

How to Make Wild Rice and Mushroom Pancakes


  1. melt 2 tablespoons butter in skillet and saute'onions and garlic until onions are transparent. Transfer to large mixing bowl
  2. 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.
  3. To the onion and mushrooms add the cooked rice, Worcestershire sauce and salt. Mix well.
  4. Sprinkle flour and cheese over the mixture and blend well.
  5. Blend in beaten eggs.
  6. 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.

Printable Recipe Card

About Wild Rice and Mushroom Pancakes

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

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