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Side Dish
Wild Rice Pancakes

This recipe was featured on
"You're the Chef" episode #409.
Buy this episode from WVIA.

Yield: twelve pancakes


1/2 c. wild rice
1 1/2 c. water
1/3 c. carrot, small diced
1/3 c. Spanish onion, small diced
1/3 c. celery, small diced
1 each scallion, small diced
1/4 c. melted butter
1 each large egg
1/2 c. milk
1/2 c. flour, all purpose
1/2 c. melted butter

Boil the water and add rice. Simmer covered for about 45 minutes or until rice is plumped and half the kernels open. Cool.

Cook the vegetables in the butter until tender. Cool.

Combine the rice with the vegetables and the egg and milk. Add the flour and stir until smooth.

Cook 1/4 c. portions of the rice batter in a little butter in a hot skillet or no-stick fry pan until lightly browned on both sides.

Serve the cakes with your favorite entrée.