Ingredients Jump to Instructions ↓

  1. 1/2 pound fresh mushrooms, sliced

  2. 1/2 cup chopped green onions

  3. 2 tablespoons butter

  4. 2 cups cooked wild rice

  5. 1/3 cup milk

  6. 3 eggs, lightly beaten

  7. 1-1/4 cups all-purpose flour

  8. 2 teaspoons baking powder

  9. 1/2 teaspoon salt Canola oil

Instructions Jump to Ingredients ↑

  1. In a large skillet, saute mushrooms and onions in butter until tender. Transfer to a large bowl; cool. Stir in the rice, milk and eggs. Combine flour, baking powder and salt; gradually stir into rice mixture just until combined. Heat 2 tablespoons oil in the same skillet over medium heat. Drop batter by 2 tablespoons into oil. Fry in batches until golden brown on both sides, using remaining oil as needed. Drain on paper towels. Yield: 1-1/2 dozen. Editor's Note: Two-thirds cups uncooked wild rice yields 2 cups cooked wild rice.


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