Brown Rice and Mushroom Pancakes Recipe

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Brown Rice and Mushroom Pancakes
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Ingredients:

Directions:

  1. 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.
  2. Combine reserved 1 cup mushroom mixture, brown rice, breadcrumbs, and eggs; mix well.
  3. 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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Nutrition Facts

Per ServingPer 100 g
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.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 6.8
    Points
  • 9
    PointsPlus

Good Points

  • low fat,
  • saturated fat free

Bad Points

  • High in Sodium

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