| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy, Vegetables | Taste4 | 1 | servings | |
INGREDIENTS
| 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 |
INSTRUCTIONS
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 Converted by MC_Buster. Recipe by: TASTE SHOW #TS4675 Converted by MM_Buster v2.0l.
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