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.
Provided by linda Cox
Categories Rice Sides
Number Of Ingredients 13
Steps:
- 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.
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Manii Reactions
r_manii88@gmail.comOverall, these pancakes were a hit! They were easy to make and very delicious. I would definitely recommend them.
Jennifer Jons
jons_j92@aol.comThese pancakes were a bit too bland for my taste. I think I would have added some more salt and pepper.
Carson Janisch
jcarson4@yahoo.comI've never had wild rice pancakes before, but these were amazing! The mushrooms added a really nice umami flavor.
Pedro Torresfigueroa
pedro24@hotmail.comThese pancakes were a little bit too dense for my taste, but the flavor was good.
Md Refat
m-r92@aol.comI'm not a big fan of pancakes, but these ones were really good. The wild rice and mushrooms gave them a savory flavor that I really enjoyed.
Nathanielle Leoger
l.nathanielle62@yahoo.comThese pancakes were so easy to make and they turned out so fluffy and delicious.
tahir kasb
k-tahir@yahoo.comI made these pancakes for my family and they loved them! They're a great way to use up leftover wild rice.
Yuri Afton
yuri@hotmail.comThese pancakes were a little too dry for my taste. I think I would have added more milk or water to the batter.
Narayan Khadka
khadkan19@aol.comI'm always looking for new and interesting pancake recipes, and this one definitely fits the bill. The wild rice and mushrooms add a unique and delicious flavor.
Muna Waiba
waibamuna@gmail.comThese pancakes were delicious! I loved the combination of wild rice and mushrooms.
Babar Icms
b36@hotmail.co.ukI've made these pancakes several times now, and they're always a hit. They're perfect for a quick and easy breakfast or lunch.
Leylo Axmed
a.leylo30@gmail.comThese pancakes were a little bland for my taste. I think I would have added some more herbs or spices.
Sorif uddin
uddin-s89@hotmail.frI'm not a big fan of mushrooms, but I actually really enjoyed these pancakes. The wild rice and buckwheat flour gave them a unique and delicious flavor.
Archana Mehta
mehta-a95@yahoo.comThese pancakes were easy to make and very tasty. I used a mix of shiitake and oyster mushrooms, and they added a great umami flavor.
Tangela Nelson
t.n43@yahoo.comI made these pancakes for breakfast this morning and they were delicious! I didn't have any wild rice on hand, so I used brown rice instead. They turned out great!
Madhu lal
l_m88@aol.comThese pancakes were a little too dense for my taste. I think I would have preferred to use all-purpose flour instead of buckwheat flour.
Dot Gamer BD
g_dot@hotmail.frI've been looking for a good wild rice pancake recipe, and this one is definitely a keeper. The pancakes were light and fluffy, with a crispy exterior. I loved the addition of the mushrooms, which gave them a savory flavor.
Jude lfeanyi
j_lfeanyi@yahoo.comThese pancakes were a hit! The combination of wild rice and mushrooms was delicious, and the nutty flavor of the buckwheat flour added a nice touch. I served them with a side of sour cream and chives, and they were perfect.