Brown Rice and Mushroom Pancakes |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Unlike our other recipes, these crunchy pancakes are cooked over medium-high heat. Extra mushrooms, onions, and bell peppers sautéed for the pancake base are reserved for a simple sauce that complements the pancakes. 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 (such as swanson certified organic) |
1 teaspoon cornstarch |
3 cups cooked brown rice |
2 tablespoons dry breadcrumbs |
2 large eggs, beaten |
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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