Quote:
Brown Rice and Mushroom Pancakes
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.
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 [can sub arrowroot]
3 cups cooked brown rice
2 tablespoons dry breadcrumbs [use WW breadcrumbs or substitute wheat germ]
2 large eggs, beaten
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.
Yield: 4 servings (serving size: 2 pancakes and 1/3 cup sauce)
CALORIES 315 (29% from fat); FAT 10.2g (sat 2g,mono 6g,poly 1.6g); IRON 2.2mg; CHOLESTEROL 106mg; CALCIUM 48mg; CARBOHYDRATE 46.6g; SODIUM 651mg; PROTEIN 10.4g; FIBER 3.6g
Cooking Light, APRIL 2006
Brown Rice and Mushroom Pancakes
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.
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 [can sub arrowroot]
3 cups cooked brown rice
2 tablespoons dry breadcrumbs [use WW breadcrumbs or substitute wheat germ]
2 large eggs, beaten
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.
Yield: 4 servings (serving size: 2 pancakes and 1/3 cup sauce)
CALORIES 315 (29% from fat); FAT 10.2g (sat 2g,mono 6g,poly 1.6g); IRON 2.2mg; CHOLESTEROL 106mg; CALCIUM 48mg; CARBOHYDRATE 46.6g; SODIUM 651mg; PROTEIN 10.4g; FIBER 3.6g
Cooking Light, APRIL 2006
