Wild Rice and Mushroom Pancakes
Pam Norby created this appetizer as a way of saying thanks to a Minnesota relative for her yearly gift of freshly harvested wild rice. She tops the nutty-tasting pancakes with sour cream and caviar. We've suggested a relatively economical salmon or whitefish roe, but you can skip the caviar altogether and just use sour cream. Use leftover wild rice or cook purchased rice according to package instructions.
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- Calories: 52
- Calories from fat: 60%
- Protein: 2.1g
- Fat: 3.4g
- Saturated fat: 1.5g
- Carbohydrate: 3.2g
- Fiber: 0.3g
- Sodium: 74mg
- Cholesterol: 20mg
- 1/2 pound crimini or common mushrooms
- 2 large eggs
- 1 cup cooked wild rice (see notes)
- 1 cup shredded cheddar cheese
- 1/2 cup fine dried bread crumbs
- 1/2 cup minced green onions, white and pale green parts only
- 2 teaspoons hot sauce
- 1/2 teaspoon dried thyme
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- About 2 tablespoons olive oil
- 1/2 cup sour cream
- About 2 ounces salmon or whitefish roe (optional; see notes)
- 1. Rinse and drain mushrooms. Trim off and discard tough stem ends and any bruised areas; finely chop mushrooms.
- 2. In a bowl, beat eggs to blend. Add mushrooms, rice, cheese, bread crumbs, green onions, hot sauce, thyme, salt, and pepper; mix until well blended.
- 3. Heat 1/2 tablespoon olive oil in a 10- to 12-inch frying pan over medium-high heat. Spoon rice mixture in 1-tablespoon portions, slightly apart, into pan; with back of spoon, flatten into 3-inch rounds. Cook pancakes, turning once, until browned on both sides, 4 to 6 minutes total. With a spatula, transfer to a 12- by 15-inch baking sheet lined with paper towels and keep warm in a 200° oven. Repeat to cook remaining pancakes, adding more oil to pan as needed.
- 4. Arrange pancakes in a single layer on a platter. Dollop sour cream equally on pancakes. Top each with 1/2 teaspoon salmon roe if desired.
- Nutritional analysis per pancake.
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