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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 332.54 Kcal (1392 kJ) | ||
| Calories from fat | 98.24 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.92g | 17% | |
|---|---|---|---|
| Cholesterol | 93.62mg | 31% | |
| Sodium | 815.84mg | 34% | |
| Potassium | 528.31mg | 11% | |
| Total Carbs | 48.61g | 16% | |
| Sugars | 4.78g | 19% | |
| Dietary Fiber | 5.3g | 21% | |
| Protein | 11.86g | 24% | |
| Vitamin C | 29.2mg | 49% | |
| Vitamin A | 0.6mg | 20% | |
| Iron | 12.2mg | 68% | |
| Calcium | 52.8mg | 5% | |
| Amount Per 100 g | |||
| Calories | 86.67 Kcal (363 kJ) | ||
| Calories from fat | 25.6 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.84g | 17% | |
|---|---|---|---|
| Cholesterol | 24.4mg | 31% | |
| Sodium | 212.63mg | 34% | |
| Potassium | 137.69mg | 11% | |
| Total Carbs | 12.67g | 16% | |
| Sugars | 1.24g | 19% | |
| Dietary Fiber | 1.38g | 21% | |
| Protein | 3.09g | 24% | |
| Vitamin C | 7.6mg | 49% | |
| Vitamin A | 0.2mg | 20% | |
| Iron | 3.2mg | 68% | |
| Calcium | 13.8mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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