Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 2 1/2 cups cooked wild rice

  3. 1 medium shallot -- (approx 2 T.)

  4. -- minced 2 large eggs

  5. 1 1/2 tablespoons flour

  6. 1/2 teaspoon dried dill

  7. 1/2 teaspoon salt

  8. freshly grated nutmeg -- to taste

  9. unsalted butter -- for frying

  10. 1/2 cup light sour cream

  11. 1/4 cup mango chutney

Instructions Jump to Ingredients ↑

  1. Put the cooked rice, shallot, eggs, dill, salt and nutmeg in a small bowl. Stir until combined.

  2. Heat 1 T. of butter on a nonstick griddle or large nonstick skillet over medium heat. When it is hot, use 1 scant tablespoon of the rice mixture to form the pancakes. With the back of a spoon, spread the mixture into neat, flat rounds. Cook, turning once, until they are set, about 3 minutes per side. Preheat with the remaining rice mixture, adding more butter as necessary.

  3. To serve, top each pancake (more textured side up) with 1 tsp sour cream and 1/2 tsp. chutney. Serve warm or at room temperature.

  4. The pancakes can be made 2 days in advance and refrigerated, or wrapped airtight and frozen for as long as 2 months. To reheat the pancakes, bring then to room temperature, still wrapped. When ready to reheat them, unwrap and place them in a single layer on a caking sheet. Bake in a preheated 325 degree oven until they are warm, about 10 minutes.


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