Wild Rice Pancakes with Mushrooms and Goat Cheese
Preparation time:
About 35 minutes
Yield: 12 4-inch pancakes (4 to 5 servings)
Yield: 12 4-inch pancakes (4 to 5 servings)
Savory, earthy, and pungent, these
incredibly satisfying pancakes are almost like little individual
omelets. They reheat well in a microwave or a toaster oven–
and also taste good at room temperature–so try packing a few
in your lunch bag for a late morning breakfast break or for
lunch.
2 1/2 cups water
1/4 teaspoon salt
Place the wild rice, water, and salt in a medium-sized saucepan and bring to a boil over medium heat. When it reaches a boil, cover the pot, and lower the heat to the slowest possible simmer. Cook for 1 1/4 hours, or until all the water is absorbed and the rice is tender and has "butterflied" or burst open. (If the grain has become tender, but there is still water left, drain it off.)
Yield: About 3 cups
- The batter keeps well for several
days in a tightly covered container in the refrigerator.
- Cook the wild rice ahead of time.
(Guidelines follow the recipe.)
- To keep the pancakes warm,
transfer them to a rack on a baking tray, and place the tray in a
200°F oven until serving time. (The rack keeps them crisp.)
They are also good at room temperature.
1 tablespoon olive oil
12 medium-sized mushrooms (1 1/2-inch diameter), sliced
1 teaspoon salt
1 teaspoon minced garlic
2 teaspoons fresh lemon juice
4 large eggs
1/3 cup unbleached all-purpose flour or rice flour
4 scallions, minced
1 cup cooked wild rice (see below)
1 cup (about 5 ounces) crumbled goat cheese
1/8 teaspoon black pepper
Nonstick spray for the pan
A little unsalted butter for the pan (optional)
Optional Toppings
Sour cream or yogurt
Flat-leaf parsley (torn leaves)
Minced chives
Chive blossoms
12 medium-sized mushrooms (1 1/2-inch diameter), sliced
1 teaspoon salt
1 teaspoon minced garlic
2 teaspoons fresh lemon juice
4 large eggs
1/3 cup unbleached all-purpose flour or rice flour
4 scallions, minced
1 cup cooked wild rice (see below)
1 cup (about 5 ounces) crumbled goat cheese
1/8 teaspoon black pepper
Nonstick spray for the pan
A little unsalted butter for the pan (optional)
Optional Toppings
Sour cream or yogurt
Flat-leaf parsley (torn leaves)
Minced chives
Chive blossoms
- Place a medium-sized skillet over medium heat for about 1 minute. Add 1 tablespoon olive oil and the mushrooms, and sauté over medium heat for 5 minutes. Stir in 1/2 teaspoon of the salt and sauté 5 minutes longer. Stir in the garlic and lemon juice and remove the pan from the heat without cooking the mixture any further.
- Beat the eggs in a medium-sized bowl. Whisk in the flour and the remaining 1/2 teaspoon salt. When this mixture is uniform, stir in the cooked mushrooms, including all their juices. Add the scallions, wild rice, goat cheese, and black pepper, and stir until well combined.
- Wipe out the skillet used in Step 1, and return it to medium heat. After a minute or two, spray lightly with nonstick spray, and if you like, melt in a little butter. When the cooking surface is hot enough to sizzle a bread crumb, use a 1/4-cup measure with a handle to scoop batter onto the hot pan, and fry for about 2 to 3 minutes on each side, or until golden.
- Serve hot, warm, or at room temperature with the topping(s) of your choice. Decorate with purple chive blossoms, if you're lucky enough to have some.
To cook wild rice:
1 cup wild rice2 1/2 cups water
1/4 teaspoon salt
Place the wild rice, water, and salt in a medium-sized saucepan and bring to a boil over medium heat. When it reaches a boil, cover the pot, and lower the heat to the slowest possible simmer. Cook for 1 1/4 hours, or until all the water is absorbed and the rice is tender and has "butterflied" or burst open. (If the grain has become tender, but there is still water left, drain it off.)
Yield: About 3 cups
