WILD RICE PANCAKES
This recipe is a traditional favorite in Minnesota, where wild rice is widely harvested. These fritter-like pancakes are great for brunch or even a light supper.
Provided by Taste of Home
Categories Breakfast Brunch Side Dishes
Time 25m
Yield 1-1/2 dozen.
Number Of Ingredients 10
Steps:
- In a large skillet, saute mushrooms and onions in butter until tender. Transfer to a large bowl; cool. Stir in the rice, milk and eggs. Combine flour, baking powder and salt; gradually stir into rice mixture just until combined. , Heat 2 tablespoons oil in the same skillet over medium heat. Drop batter by 2 tablespoons into oil. Fry in batches until golden brown on both sides, using remaining oil as needed. Drain on paper towels.,
Nutrition Facts : Calories 161 calories, Fat 5g fat (2g saturated fat), Cholesterol 79mg cholesterol, Sodium 274mg sodium, Carbohydrate 23g carbohydrate (2g sugars, Fiber 2g fiber), Protein 6g protein.
WILD RICE AND GOAT CHEESE DRESSING
Provided by Bobby Flay
Categories side-dish
Time 2h10m
Yield 6 to 8 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 375 degrees F.
- Combine the rice, water and 1 tablespoon of salt in a large saucepan, bring to a boil over high heat and cook until the grains open all the way, about 1 hour, 15 minutes to 1 hour, 30 minutes. The rice should be very cooked (not even the slightest chewy). Drain well, place in a large bowl and set aside.
- Heat the butter in a large high-sided saute pan over medium-high heat. Add the chorizo, onions, carrots and celery and cook until soft. Add the garlic and thyme and cook for 1 minute. Add the onion mixture, bread, goat cheese, parsley and 2 cups of the chicken stock to the rice. Mix to combine. The mixture should be quite wet; add more stock, if needed. Season with salt and pepper to taste.
- Transfer the mixture to a large buttered baking dish and bake, uncovered, until heated through and golden brown, about 30 minutes. Remove from the oven and let rest 10 minutes before serving.
- *Cook's note: We recommend to order from D'Artagnan because it's not raw or totally cured and cooked...it's kind of in between.
WILD RICE WITH MUSHROOMS
Steps:
- Heat 2 tablespoons of the butter in a large saucepot over medium heat. Add the onion and saute until translucent, about 10 minutes. Add the rice and toast while stirring until it begins to smell nutty, about 1 minute. Add the chicken stock and bring to a boil, then reduce to a simmer, cover and cook on low until the water is absorbed, about 40 minutes.
- While the rice is cooking, heat the remaining 1 tablespoon butter along with the oil in a large skillet over medium-high heat. Add the button mushrooms, shiitake mushrooms and thyme and cook, stirring often until they begin to brown, about 10 minutes. Add the garlic, season with salt and pepper and cook until the garlic is fragrant, about 1 minute more.
- When the rice is cooked, fluff with a fork and gently fold in the mushrooms. Add to a serving bowl and sprinkle with the parsley before serving.
OVEN-ROASTED WILD MUSHROOMS WITH GOAT CHEESE AND CHILI OIL
Provided by Amanda Hesser
Categories roasts, appetizer, side dish
Time 35m
Yield 8 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 425 degrees. In a large bowl, combine mushrooms, 3 tablespoons olive oil, garlic and shallots, and salt and pepper to taste. Mix until the ingredients are lightly coated with oil.
- Arrange evenly in one layer in a large, heavy roasting pan and roast until tender, about 15 minutes. Remove from pan, and let cool.
- Prepare chili oil: in a blender, combine 1 cup olive oil, the New Mexico chilies, the chile de arbole and ancho powder. Puree. Strain through a fine strainer, and reserve. (Recipe to this point can be made a day ahead.)
- To serve, preheat the oven to 425 degrees. Place the mushrooms in a large baking dish, drizzle with 1/2 cup chili oil and top with cheese slices. Bake until hot, 5 to 8 minutes. Remove from oven, garnish with thyme, and drizzle with a little more chili oil (any remainder will keep for three days). Serve hot.
Nutrition Facts : @context http, Calories 119, UnsaturatedFat 3 grams, Carbohydrate 6 grams, Fat 8 grams, Fiber 2 grams, Protein 8 grams, SaturatedFat 4 grams, Sodium 281 milligrams, Sugar 2 grams
WILD RICE PANCAKES WITH MUSHROOMS AND GOAT CHEESE RECIPE
Provided by á-174942
Number Of Ingredients 19
Steps:
- Heat skillet over medium heat, about 1 minute. Add olive oil and mushrooms and cook 5 minutes. Stir in 1/2 teaspoon salt and cook 5 minutes more. Stir in garlic and lemon juice and remove pan from heat. Beat eggs in bowl. Whisk in flour and remaining 1/2 teaspoon salt. Stir in cooked mushrooms, including all juices. Add scallions, wild rice, goat cheese and black pepper, and stir until well combined. Wipe out skillet and return to medium heat. After 1 to 2 minutes, spray lightly with nonstick vegetable spray and add butter, if using. When pan is hot enough to sizzle bread crumb, using 1/2-cup measure, scoop up batter and pour into hot pan. Cook for 2 to 3 minutes on each side, or until pancakes are golden. Serve hot, warm or at room temperature with one or more of toppings suggested above. This recipe yields 4 servings. Per Serving: 330 Cal; 19g Prot; 19g Total Fat (9 Sat. Fat); 21g Carb.; 240mg Chol; 830mg Sod.; 2g Fiber. Wine Suggestions: The two red wine grapes of Burgundy are Pinot Noir and Gamay, the latter used for Beaujolais. Wild rice, goat cheese and earthy mushrooms match well with a Beaujolais, such as Morgon, Grand Cru, Anne-Marie Perret, Domaine des Grand Cras.
WILD RICE BUTTERMILK PANCAKES
Provided by Joanna Pruess
Categories side dish
Time 15m
Yield Sixteen thin pancakes
Number Of Ingredients 9
Steps:
- Whisk the eggs, buttermilk and baking soda together in a large bowl. Combine the flour, baking powder, sugar and salt; add to the egg mixture. Stir in the melted butter and wild rice.
- Heat the griddle or skillet until hot. Lightly film with grease. Pour on the batter to make four-inch rounds and cook until dry around the edges. Turn and cook on the other side until lightly browned. Serve with butter and warm berry compote, if desired.
Nutrition Facts : @context http, Calories 85, UnsaturatedFat 1 gram, Carbohydrate 11 grams, Fat 3 grams, Fiber 0 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 126 milligrams, Sugar 1 gram, TransFat 0 grams
WILD RICE PANCAKES
Wild rice gives these fluffy pancakes a wonderful texture and hint of nutty flavor. Feel free to use more or less wild rice, depending on your preference.
Provided by CrdsGrl
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes Whole Grain Pancake Recipes
Time 30m
Yield 6
Number Of Ingredients 10
Steps:
- Whisk eggs, buttermilk, and vanilla in a large bowl. Whisk flour, sugar, baking powder, nutmeg, and salt in a separate bowl. Slowly add the dry ingredients to the egg mixture, mixing well to make a smooth batter. Stir in butter and cooked wild rice.
- Heat a lightly oiled griddle or skillet over medium-high heat.
- For each pancake, pour 1/4 cup batter on griddle and cook until browned, about 1 1/2 minutes. Flip and cook until browned on the other side, about 1 minute. Continue with remaining batter.
Nutrition Facts : Calories 437.2 calories, Carbohydrate 70.5 g, Cholesterol 113.2 mg, Fat 10.3 g, Fiber 2.5 g, Protein 15.1 g, SaturatedFat 5.4 g, Sodium 741.5 mg, Sugar 15.1 g
More about "wild rice pancakes with mushrooms and goat cheese recipes"
WILD RICE PANCAKES - THE PIONEER WOMAN
From thepioneerwoman.com
Reviews 2Category Breakfast, Main DishServings 6Estimated Reading Time 5 mins
- Just cook in plain water.) Set aside.Mix together dry ingredients in large bowl.Mix together milk, eggs, and vanilla in a separate bowl.Add wet ingredients to dry ingredients, stirring very gently until just combined.
WILD RICE AND MUSHROOM PANCAKES RECIPE – SUNSET MAGAZINE
From sunset.com
3/5 (1)Estimated Reading Time 1 minServings 30Calories 52 per serving
- Rinse and drain mushrooms. Trim off and discard tough stem ends and any bruised areas; finely chop mushrooms.
- In a bowl, beat eggs to blend. Add mushrooms, rice, cheese, bread crumbs, green onions, hot sauce, thyme, salt, and pepper; mix until well blended.
- Heat 1/2 tablespoon olive oil in a 10- to 12-inch frying pan over medium-high heat. Spoon rice mixture in 1-tablespoon portions, slightly apart, into pan; with back of spoon, flatten into 3-inch rounds. Cook pancakes, turning once, until browned on both sides, 4 to 6 minutes total. With a spatula, transfer to a 12- by 15-inch baking sheet lined with paper towels and keep warm in a 200° oven. Repeat to cook remaining pancakes, adding more oil to pan as needed.
- Arrange pancakes in a single layer on a platter. Dollop sour cream equally on pancakes. Top each with 1/2 teaspoon salmon roe if desired.
WILD RICE PANCAKES WITH MUSHROOMS AND GOAT …
From vegetariantimes.com
Servings 4Calories 330 per servingCategory Breakfast & Brunch
WILD RICE PANCAKES WITH CHERRY COMPOTE RECIPE
From foodnetwork.com
Author Molly YehSteps 5Difficulty Easy
CREAMY MUSHROOM AND WILD RICE SOUP – MUSHROOMS CANADA
From mushrooms.ca
WILD RICE HOTDISH RECIPE - WILD RICE CASSEROLE - HUNTER ANGLER …
From honest-food.net
MUSHROOM & WILD RICE SOUP WITH GOAT CHEESE & CHIVES
From blueapron.com
WILD RICE PANCAKES WITH MUSHROOMS AND GOAT CHEESE FOOD
From homeandrecipe.com
ZUCCHINI PANCAKES W/MUSHROOMS & GOAT CHEESE
From healthyrecipeecstasy.com
MUSHROOM-STUFFED MUSHROOMS WITH WILD RICE AND GOAT CHEESE
From yogajournal.com
WILD RICE PANCAKES WITH MUSHROOMS AND GOAT CHEESE RECIPES
From alicerecipes.com
WILD RICE PANCAKES WITH MUSHROOMS AND GOAT CHEESE - YOGA …
From yogajournal.com
MINI WILD MUSHROOM AND GOAT CHEESE PIES - SPRINKLE …
From sprinklebakes.com
ROSEMARY GOAT CHEESE WILD RICE RECIPE - PINCH OF YUM
From pinchofyum.com
MUSHROOM FRITTERS (MUSHROOM PANCAKES) | THE PICKY …
From pickyeaterblog.com
WILD RICE PANCAKES WITH MUSHROOMS AND GOAT CHEESE RECIPES
From tfrecipes.com
You'll also love