| 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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