Best 3 Brown Rice Pancake With Lentil Topping Recipes

**Indulge in a Culinary Symphony: Brown Rice Pancakes with Lentil Topping and More**

Embark on a culinary journey with our delectable brown rice pancakes, a symphony of flavors and textures that will tantalize your taste buds. Crafted with wholesome brown rice, these pancakes offer a delightful nutty flavor and a satisfying chewy texture. Paired with a hearty lentil topping, bursting with earthy goodness and aromatic spices, this dish is a harmonious blend of flavors and textures that will leave you craving more.

But that's not all! This comprehensive article takes you on a culinary adventure, introducing you to a diverse range of recipes that will elevate your breakfast, lunch, and dinner experiences. From the fluffy and flavorful brown rice idlis to the tangy and refreshing lemon rice, each recipe is a celebration of culinary creativity and diversity.

Discover the secrets behind making perfect brown rice pulao, a fragrant and flavorful dish that combines aromatic basmati rice with an array of spices and vegetables. Learn how to craft irresistible brown rice risotto, a creamy and decadent treat that will transport you to the heart of Italy. And for a delightful twist on a classic, try our brown rice sushi, a healthier and equally delicious alternative to traditional sushi.

With detailed instructions and helpful tips, this article guides you through each recipe, ensuring success in your culinary endeavors. Whether you're a seasoned chef or a novice in the kitchen, you'll find inspiration and guidance in these carefully curated recipes. So, let's embark on this culinary journey together and create dishes that will delight your senses and nourish your body.

Check out the recipes below so you can choose the best recipe for yourself!

BROWN RICE FLOUR PANCAKES

Brown Rice Flour Pancakes image

These fluffy brown rice flour pancakes are golden on the outside with a soft and fluffy texture. They are gluten-free, and can be modified as a dairy free option too!

Provided by Kaylie

Categories Breakfast

Time 30m

Number Of Ingredients 8

Ingredients

1 cup brown rice flour (I use Bob's Red Mill)
1 tablespoon sugar
1 1/2 teaspoon double acting baking powder, gluten free
1/2 teaspoon kosher salt
2 eggs
1/2 cup whole milk
1 tablespoon vegetable oil
1 teaspoon vanilla extract

Steps:

In a large mixing bowl, whisk together the eggs, milk, oil, and vanilla extract,
Add the brown rice flour, sugar, baking powder and sea salt and combine until free of large clumps.
Preheat a nonstick pan or skillet with oil on medium-high heat.
Once the pan is hot, use a ladle or 1/4 measuring cup to pour batter into the pan.
Once the pancake starts to form air bubbles on the surface, about 3 minutes, then flip.
Cook for an additional 1 to 2 minutes. To test doneness, gently poke the middle of the pancake, if it is firm, then it's done.
Serve hot with fruit toppings and maple syrup.

Nutrition Facts : ServingSize 6 pancakes, Calories 159 kcal, Carbohydrate 24 g, Protein 4 g, Fat 5 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 57 mg, Sodium 332 mg, Fiber 1 g, Sugar 3 g, UnsaturatedFat 2 g

SPICED LENTIL-BROWN RICE BURGERS

Spiced Lentil-Brown Rice Burgers image

Provided by Food Network Kitchen

Categories main-dish

Time 1h50m

Yield 4 lentil-brown rice burgers

Number Of Ingredients 19

Ingredients

2/3 cup dried brown lentils
1/3 cup brown sushi rice
Kosher salt and freshly ground pepper
2 tablespoons extra-virgin olive oil, plus more for brushing
1 onion, finely chopped
1 large carrot, finely chopped
1 cup thinly sliced Tuscan kale
2 cloves garlic, minced
1 teaspoon ground cumin
1/2 teaspoon curry powder
1/8 teaspoon ground allspice
1/3 cup rolled oats
2 tablespoons fresh lemon juice
1 small clove garlic, grated
1/4 cup tahini
1/4 teaspoon hot sauce, plus more to taste
Kosher salt
4 pitas, tops trimmed
Shredded iceberg lettuce, diced tomatoes and sliced pickles, for serving

Steps:

Make the burgers: Combine 2 cups water, the lentils, rice, 1 teaspoon salt and a few grinds of pepper in a medium saucepan over high heat. Bring to a boil, then cover and reduce the heat to low. Cook until tender, 40 minutes. Remove from the heat and let sit, covered, 10 minutes. If there is water left in the saucepan, cook, uncovered, until evaporated.
Meanwhile, heat the olive oil in a large skillet over medium-high heat. Add the onion and carrot and cook, stirring, until browned, 8 to 10 minutes. Reduce the heat to medium and add the kale, garlic, cumin, curry powder and allspice. Cook, stirring, until softened, about 2 minutes. Add 2 tablespoons water and cook, stirring, until the liquid evaporates. Season with salt and pepper.
Pulse the oats in a food processor until finely ground with some coarse pieces. Add the warm lentil mixture and the vegetable mixture and pulse until combined but still chunky. Season with salt and pepper. Let cool. Form into four 4-inch patties (about 1/2 inch thick). Transfer to a baking sheet and freeze until firm, about 30 minutes.
Meanwhile, make the sauce: Combine the lemon juice and garlic in a small bowl; let sit 5 minutes. Whisk in the tahini, 2 tablespoons water and the hot sauce, thinning with more water, if needed. Season with salt and more hot sauce to taste.
Preheat a grill to medium high. Brush the burgers with olive oil on both sides. Grill until well marked, about 3 minutes per side. Grill the pitas until warmed. Serve the burgers in the pitas with lettuce, tomatoes and pickles and the tahini sauce.

RICE PANCAKES

Rice Pancakes image

Provided by Food Network

Time 35m

Yield 4 servings

Number Of Ingredients 9

Ingredients

1 cup flour
1 teaspoon salt
2 teaspoons baking powder
2 tablespoons olive oil
1 cup milk or more
2 eggs, lightly beaten
3/4 cooked long grain rice
1/4 cup grated Parmesan cheese
1/4 cup sliced scallions

Steps:

Whisk flour, salt and baking powder together and set aside.
Whisk olive oil, milk and eggs and set aside. Preheat the griddle. Combine the dry and wet ingredients and fold in eggs, rice, cheese and scallions; if batter is too thick, thin it with more milk.
Drop about 1/4 cup of batter onto a griddle and cook for 3 to 4 minutes per side until cooked through.
Serve with a black bean stew.

Tips:

Soaking the brown rice overnight or for at least 4 hours helps to soften the grains and makes them easier to grind into a smooth batter.
Use a high-powered blender or food processor to grind the soaked brown rice until it reaches a smooth and creamy consistency.
Adding a little bit of baking soda to the batter helps to make the pancakes light and fluffy.
If the batter is too thick, add a little bit of water or milk to thin it out.
Cook the pancakes over medium heat to prevent them from burning.
Serve the pancakes with your favorite toppings, such as butter, syrup, fruit, or yogurt.

Conclusion:

These brown rice pancakes with lentil topping are a delicious and nutritious way to start your day. They are packed with protein, fiber, and essential vitamins and minerals. The pancakes are also gluten-free and vegan, making them a great option for people with dietary restrictions. So next time you're looking for a healthy and satisfying breakfast, give these brown rice pancakes a try!