wild rice and mushroom pancakes
(1 rating)
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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(1 rating)
yield
serving(s)
Ingredients For wild rice and mushroom pancakes
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4 Tbspbutter or margarine
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1 mdonion , chopped
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1 Tbspgarlic, minced, powdered garlic to taste can be used
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8 ozwhite button mushrooms, chopped
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1/2 tspthyme (opt.)
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1/2 tspsage (opt.)
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1/2 tspcelery seed
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2 1/2 cwild rice, cooked
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3 Tbspworcestershire sause
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1 tspsalt
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4 lgeggs, beaten
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1/2 cunbleached white flour
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1 cfinely grated parmesan cheese
How To Make wild rice and mushroom pancakes
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1melt 2 tablespoons butter in skillet and saute'onions and garlic until onions are transparent. Transfer to large mixing bowl
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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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3To the onion and mushrooms add the cooked rice, Worcestershire sauce and salt. Mix well.
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4Sprinkle flour and cheese over the mixture and blend well.
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5Blend in beaten eggs.
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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! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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