WILD RICE PANCAKES
Provided by Marian Burros
Categories brunch, easy, side dish
Time 15m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Blend the flour, baking powder, salt and sugar.
- Stir in milk, eggs and melted butter just until ingredients are blended. Stir in cooked rice.
- Cook pancakes until they are brown on both sides. Serve with maple syrup.
Nutrition Facts : @context http, Calories 344, UnsaturatedFat 4 grams, Carbohydrate 51 grams, Fat 10 grams, Fiber 2 grams, Protein 11 grams, SaturatedFat 6 grams, Sodium 425 milligrams, Sugar 7 grams, TransFat 0 grams
WILD RICE PANCAKES
This recipe is a traditional favorite in Minnesota, where wild rice is widely harvested. These fritter-like pancakes are great for brunch or even a light supper.
Provided by Taste of Home
Categories Breakfast Brunch Side Dishes
Time 25m
Yield 1-1/2 dozen.
Number Of Ingredients 10
Steps:
- In a large skillet, saute mushrooms and onions in butter until tender. Transfer to a large bowl; cool. Stir in the rice, milk and eggs. Combine flour, baking powder and salt; gradually stir into rice mixture just until combined. , Heat 2 tablespoons oil in the same skillet over medium heat. Drop batter by 2 tablespoons into oil. Fry in batches until golden brown on both sides, using remaining oil as needed. Drain on paper towels.,
Nutrition Facts : Calories 161 calories, Fat 5g fat (2g saturated fat), Cholesterol 79mg cholesterol, Sodium 274mg sodium, Carbohydrate 23g carbohydrate (2g sugars, Fiber 2g fiber), Protein 6g protein.
WILD RICE WITH MUSHROOMS
Kardea Brown always looks forward to nights when her mom makes her famous wild rice. "It's bursting with umami goodness," Kardea says, "She's known for it!" After learning the basics from Mom, Kardea put her own spin on the dish by adding mushrooms. She likes serving it with baked chicken or roasted turkey breast, but she swears it's good with everything. "You can't go wrong with this recipe. It's the perfect side!"
Provided by Kardea Brown
Categories side-dish
Time 1h15m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat 2 tablespoons butter in a large saucepan over medium heat. Add the onion and sauté until translucent, about 10 minutes. Add the wild rice and toast, stirring, until it begins to smell nutty, about 1 minute. Add the chicken broth and bring to a boil, then reduce to a simmer over low heat. Cover and cook until the water is absorbed, about 40 minutes.
- Meanwhile, heat the olive oil and remaining 1 tablespoon butter in a large skillet over medium-high heat. Add the button mushrooms, shiitakes and thyme and cook, stirring often, until the mushrooms begin to brown, about 10 minutes. Add the garlic (add more oil to the skillet if it's dry), season with salt and pepper and cook until the garlic is fragrant, about 1 more minute.
- When the rice is cooked, fluff with a fork and gently fold in the mushroom mixture. Season with salt and pepper. Add to a serving bowl; sprinkle with the parsley.
WILD RICE PANCAKES
Wild rice gives these fluffy pancakes a wonderful texture and hint of nutty flavor. Feel free to use more or less wild rice, depending on your preference.
Provided by CrdsGrl
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes Whole Grain Pancake Recipes
Time 30m
Yield 6
Number Of Ingredients 10
Steps:
- Whisk eggs, buttermilk, and vanilla in a large bowl. Whisk flour, sugar, baking powder, nutmeg, and salt in a separate bowl. Slowly add the dry ingredients to the egg mixture, mixing well to make a smooth batter. Stir in butter and cooked wild rice.
- Heat a lightly oiled griddle or skillet over medium-high heat.
- For each pancake, pour 1/4 cup batter on griddle and cook until browned, about 1 1/2 minutes. Flip and cook until browned on the other side, about 1 minute. Continue with remaining batter.
Nutrition Facts : Calories 437.2 calories, Carbohydrate 70.5 g, Cholesterol 113.2 mg, Fat 10.3 g, Fiber 2.5 g, Protein 15.1 g, SaturatedFat 5.4 g, Sodium 741.5 mg, Sugar 15.1 g
WILD RICE PANCAKES
Provided by Ree Drummond Bio & Top Recipes
Categories main-dish
Time 1h20m
Yield 6 servings
Number Of Ingredients 14
Steps:
- Cook the wild rice according to the package instructions. (Do not add salt or cook it in broth; just cook in plain water.) Set aside.
- Mix together the flour, sugar, baking powder and salt in a large bowl. Mix together the milk, vanilla and eggs in a separate bowl. Add the wet ingredients to the dry ingredients, stirring very gently until just combined. Add more milk if the batter seems too thick. It should definitely be thick but easily pourable. Add the melted butter to the batter, stirring gently to combine. Gently stir in the cooked wild rice. (Add half at first and see how you like the looks of the batter. Then slowly add in as much as you want.)
- Heat a skillet over medium-low heat and add some butter. Pour large spoonfuls of the batter onto the skillet and cook until the pancakes are golden brown, 3 to 4 minutes per side. Repeat with the remaining batter.
- Cook the sausage links according to the package instructions.
- Serve the pancakes with an obscene amount of butter and warm syrup, along with some strawberries, melon chunks and blueberries.
WILD RICE PANCAKES
Steps:
- In a heavy saucepan combine the rice, the water, and the salt and simmer the mixture, covered, for 45 to 50 minutes, or until the rice is tender and all the water is absorbed. Transfer the rice to a large bowl and let it cool. In a heavy skillet cook the carrot, the celery, the onion, the scallion green, and the thyme in the butter over moderate heat, stirring, for about 10 minutes, or until the carrot is just tender, and transfer the mixture to the bowl. In a small bowl whisk together the eggs and the milk, stir the egg mixture into the rice mixture, and stir in the flour and salt and pepper to taste.
- Heat the griddle over moderately high heat until it is hot enough so that drops of water scatter over its surface and brush it with some of the oil. Working in batches, scoop the batter onto the griddle by 1/4-cup measures, flatten the pancakes slightly, and cook them for 2 to 3 minutes on each side, or until they are golden. Transfer the pancakes as they are cooked to a heatproof platter and keep them warm in a preheated 200°F. oven.
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