Brown Rice and Mushroom Pancakes
- Ready In:
- 1hr 5mins
- Ingredients:
- 13
- Serves:
-
4
ingredients
- 5 teaspoons olive oil, divided
- 5 cups thinly sliced mushrooms (12 ounces)
- 1⁄2 cup finely chopped onion
- 1⁄2 cup finely chopped red bell pepper
- 1 garlic clove, minced
- 1 tablespoon chopped fresh thyme
- 3⁄4 teaspoon salt
- 1⁄4 teaspoon black pepper
- 1 cup organic vegetable broth
- 1 teaspoon cornstarch
- 3 cups cooked brown rice
- 2 tablespoons dry breadcrumbs
- 2 large eggs, beaten
directions
- Heat 2 teaspoons oil in a large nonstick skillet over medium heat. Add mushrooms, onion, and bell pepper; cook 10 minutes or until liquid evaporates, stirring occasionally. Add garlic; cook 1 minute. Stir in thyme, salt, and black pepper. Remove 1 cup mushroom mixture, and set aside. Increase heat to medium-high. Add broth and cornstarch to pan; bring to a boil. Cook 1 minute, stirring constantly. Keep warm.
- Combine reserved 1 cup mushroom mixture, brown rice, breadcrumbs, and eggs; mix well.
- Heat remaining 1 tablespoon oil in a nonstick griddle or large nonstick skillet over medium-high heat. Spoon about 1/2 cup rice batter per pancake onto hot pan, spreading each to a 4-inch diameter. Cook 5 minutes on each side or until bottoms are golden brown. Serve with mushroom sauce.
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RECIPE SUBMITTED BY
<p>I love to cook, but hate to measure ... so I pretty much guess at everything :) </p>
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