Brown Rice and Mushroom Pancakes

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

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Nutritional Information

Amount per serving
  • Calories: 315
  • Calories from fat: 29%
  • Fat: 10.2g
  • Saturated fat: 2g
  • Monounsaturated fat: 6g
  • Polyunsaturated fat: 1.6g
  • Protein: 10.4g
  • Carbohydrate: 46.6g
  • Fiber: 3.6g
  • Cholesterol: 106mg
  • Iron: 2.2mg
  • Sodium: 651mg
  • Calcium: 48mg

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

  1. 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.
  2. Combine reserved 1 cup mushroom mixture, brown rice, breadcrumbs, and eggs; mix well.
  3. 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.
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