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Source: Rice

Wild Rice & Mushroom Pancakes
A satisfying meal for brunch or supper.
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Serves: 4 to 6
Prep Time: 15 minutes
Cook Time: 25 minutes
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1 cup wild rice, rinsed
3 cups chicken broth
2 tablespoons unsalted butter, plus more for the griddle
10 ounces mushrooms, very finely chopped
1 medium-sized onion, finely chopped
1/2 cup unbleached all-purpose flour
1/3 cup heavy cream
2 large eggs
1 tablespoon chopped fresh sage, or 1 teaspoon dried
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
sour cream, for garnish (optional)

Cook the wild rice in the broth, following the basic method for wild rice (p.15) or according to the package directions. Let cool.

In a medium-size skillet, melt the butter over medium heat. Add the mushrooms and onions and cook. stirring often for 8 to 10 minutes, or until liquid has evaporated and the mixture is quite dry. Remove the pan from the heat and set aside.

Preheat the oven to 200 degrees.

In a large bowl, whisk together the flour, cream, eggs, sage, salt and pepper until smooth. Add the wild rice and mushroom mixture and stir well.

Preheat a lightly buttered griddle or large skillet over medium heat. When hot, ladle 1/4 cup batter for each pancake onto the griddle, spreading the batter with a spatula into 3-inch wide pancakes. Cook the pancakes for 2 to 3 minutes, until the undersides are brown. Flip the pancakes and cook for 2 minutes longer, or nti browned. Transfer the cooked pancakes to a baking sheet and keep warm in a preheated oven while you cook the rest of the pancakes. Arrange the hot pancakes on a heated platter and srve with sour cream if desired.

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