Today is Thursday, December 04 2008 5:40 am
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Wild Rice PancakesCategories: 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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