Wild Rice Pancakes

Categories: Taste4
Yield: 1 servings

1 c Raw wild rice
2 2/3 c Water
1 ts Salt
3/4 c Finely-diced carrot and
-celery
1 c Finely-chopped onion
1/3 c Finely-chopped scallions;
-(green part only)
3/4 ts Thyme
3 tb Unsalted butter
2 lg Eggs
3/4 c Milk
1 c Flour
Salt and pepper
Vegetable oil

In a heavy saucepan combine rice, water and salt. Bring to a boil, cover
and simmer 45 to 50 minutes, or until tender and water is absorbed;
transfer to a large bowl to cool. In a heavy skillet cook carrot, celery,
onion, scallion and thyme in butter over moderate heat, stirring often, 10
minutes, or until vegetables are just tender; combine with rice. In a small
bowl whisk together eggs and milk. Add to rice mixture along with flour;
season to taste with salt and pepper.

Heat griddle over moderate high heat and brush with oil. Spoon batter by
1/4 cupfuls onto griddle, flatten slightly and cook 2 to 3 minutes per
side, or until golden brown. Transfer to a heatproof platter and keep warm
in a 200 degrees F oven while you make remaining pancakes.

Yield: about 18 3-inch pancakes

Recipe by: TASTE SHOW #TS4675

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