Wild rice is a cereal grain that has historically grown in the northern and Midwestern United States. Dark in color with long, slender grains, wild rice has a nutty flavor. The Sioux harvested the rice from a canoe poled across the rice field, beating the stalks with sticks to allow the grains to fall into the canoe. Today, wild rice is mostly found in the state of Minnesota and has a protected status. These wild rice pancakes have a thick, fluffy texture, with savory notes from green onions and mushrooms. Sweet wild rice pancakes are another variation.
Recipe Servings: 6
Prep Time
10 minutes
Cook Time
15 minutes
Total Time
25 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 2 Tbsp butter
- ½ lb fresh mushrooms, sliced
- ½ cup chopped green onions
- 2 cups cooked wild rice
- ⅓ cup whole milk
- 3 large eggs, lightly beaten
- 1¼ cups all purpose flour
- 2 tsp baking powder
- ½ tsp salt
- Canola oil, for frying
Directions
- Melt butter in a large pan over medium high heat.
- Add mushrooms and onions and cook until tender, about 5-7 minutes. Transfer to a large bowl and let cool.
- Add rice, milk, and eggs to the bowl and combine well.
- Combine the flour, baking powder, and salt in medium bowl. Gradually stir into the rice mixture until just combined.
- Heat 2 tablespoons of oil in the same pan over medium heat.
- Drop the batter in 2 tablespoon portions into the hot oil. Fry in batches until golden brown on both sides, using additional oil as needed.
- Remove to drain on paper towels. Serve warm.
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