Wild Rice Pancakes With Mushrooms And Goat Cheese
- OPTIONAL TOPPINGS:
- 1 tablespoon olive oil
- 12 medium mushrooms - (1 1/2" dia)
- 1 teaspoon salt
- 1 teaspoon minced garlic
- 2 teaspoons fresh lemon juice
- 4 large eggs
- 1/3 cup unbleached all-purpose flour
- 4 scallions minced
- 1 cup cooked wild rice
- 5 ounces crumbled goat cheese
- 1/8 teaspoon freshly-ground black pepper
- Nonstick vegetable spray as needed
- Butter for the pan (optional)
- Sour cream or yogurt
- Flat-leaf parsley
- Minced chives
- Fire-Roasted Pepper Salsa (see recipe)
- Chive blossoms
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.