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Wild Rice And Mushroom Pancakes
Ingredients
- 1 cup cooked wild rice
- Olive oil
- Mushrooms- baby shiitakes work well
- 1 tsp salt
- 1 tsp. minced garlic
- 1-2 Tbs of minced onion
- 2 tsp. Lemon juice or vinegar
- 4 eggs
- 1/3 cup flour
- 1 cup crumbled goat cheese or 1 oz. grated mozzarella
- 1/4 tsp black pepper
- Butter for cooking (optional)
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Directions
- Heat a medium skillet over medium heat, then add 1 Tbs olive oil. Toss in mushrooms and onion and cook, stirring for about 5 minutes. Sprinkle in 1/2 tsp. salt and sauté for 5 minutes more. Stir in garlic and lemon juice and cook for another minute, then remove pan from heat.
- Beat eggs in a medium-large bowl. Whisk in flour and remaining salt. When all is mixed stir in mushrooms, including any pan juices. Add wild rice, cheese, and black pepper and stir well.
- Wipe out the skillet and heat over medium for about 1 minute. Swirl in 1/2 Tbs olive oil and about a teaspoon of butter. When pan is hot enough to sizzle a crumb, use a 1/4 cup measure to scoop pancakes into the pan. Fry for 2 to 3 minutes on each side, or until golden.
- Serve hot or warm.
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