Brown Rice and Mushroom Pancakes

Brown Rice and Mushroom Pancakes Recipe
Photo: Jan Smith
Unlike our other recipes, these crunchy pancakes are cooked over medium-high heat. Extra mushrooms, onions, and bell peppers sautéed for the pancake base are reserved for a simple sauce that complements the pancakes.

Yield:

4 servings (serving size: 2 pancakes and 1/3 cup sauce)

Recipe from

Cooking Light

Nutritional Information

Calories 315
Caloriesfromfat 29 %
Fat 10.2 g
Satfat 2 g
Monofat 6 g
Polyfat 1.6 g
Protein 10.4 g
Carbohydrate 46.6 g
Fiber 3.6 g
Cholesterol 106 mg
Iron 2.2 mg
Sodium 651 mg
Calcium 48 mg

Ingredients

5 teaspoons olive oil, divided
5 cups thinly sliced mushrooms (12 ounces)
1/2 cup finely chopped onion
1/2 cup finely chopped red bell pepper
1 garlic clove, minced
1 tablespoon chopped fresh thyme
3/4 teaspoon salt
1/4 teaspoon black pepper
1 cup organic vegetable broth (such as Swanson Certified Organic)
1 teaspoon cornstarch
3 cups cooked brown rice
2 tablespoons dry breadcrumbs
2 large eggs, beaten

Preparation

Heat 2 teaspoons oil in a large nonstick skillet over medium heat. Add mushrooms, onion, and bell pepper; cook 10 minutes or until liquid evaporates, stirring occasionally. Add garlic; cook 1 minute. Stir in thyme, salt, and black pepper. Remove 1 cup mushroom mixture, and set aside. Increase heat to medium-high. Add broth and cornstarch to pan; bring to a boil. Cook 1 minute, stirring constantly. Keep warm.

Combine reserved 1 cup mushroom mixture, brown rice, breadcrumbs, and eggs; mix well.

Heat remaining 1 tablespoon oil in a nonstick griddle or large nonstick skillet over medium-high heat. Spoon about 1/2 cup rice batter per pancake onto hot pan, spreading each to a 4-inch diameter. Cook 5 minutes on each side or until bottoms are golden brown. Serve with mushroom sauce.

Note:

Marie Simmons,

Cooking Light

April 2006
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