Wild Rice Vegetable Pancakes

Serves 6

COST: $0.53

Per 1 pancake

Calories: 113

Fat: 1.5g

Carbohydrates: 20g

Protein: 5g

Fiber: 2g

Sugar: 2g

Sodium: 41mg

4 ounces wild rice

1 cup julienne carrots

1 cup julienne celery

1 cup julienne white onion

3 scallions, chopped

2 eggs

1⁄2 cup flour

Kosher salt and freshly ground black pepper

Olive oil for frying

Boil the wild rice in 2 quarts lightly salted water until very tender and most grains have burst open, about 40 minutes. Drain, reserving liquid, and cool the rice by spreading it on a platter or pan. Toss the rice with the carrots, celery, onion, scallions, eggs, and flour. Season with salt and pepper. Moisten with a few drips of rice-cooking liquid to help the mixture adhere to itself.
Heat 2 tablespoons olive oil in a nonstick skillet over medium heat until a piece of onion sizzles when added, about 2 minutes. Place quarter-cup mounds of rice mixture into the pan; shape them into rough-hewn pancakes. Cook without moving them until they brown on the first side and are visibly cooked around the edges, about 5 minutes. Flip the pancakes with a spatula, and cook until lightly browned. Drain. Serve.