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.
