WILD RICE AND MUSHROOM PANCAKES

Wild Rice and Mushroom Pancakes image

Provided by linda Cox

Number Of Ingredients 13

4 Tbsp butter or margarine
1 medium onion , chopped
1 Tbsp garlic, minced, powdered garlic to taste can be used
8 oz white button mushrooms, chopped
1/2 tsp thyme (opt.)
1/2 tsp sage (opt.)
1/2 tsp celery seed
2 1/2 c wild rice, cooked
3 Tbsp worcestershire sause
1 tsp salt
4 large eggs, beaten
1/2 c unbleached white flour
1 c finely grated parmesan cheese

Steps:

1. melt 2 tablespoons butter in skillet and saute'onions and garlic until onions are transparent. Transfer to large mixing bowl
2. Melt 2 tablespoons butter in skillet and saute' mushrooms with thyme, sage and celery seed. saute' until mushrooms are slightly brown and juices gone. Add to bowl with onion.
3. To the onion and mushrooms add the cooked rice, Worcestershire sauce and salt. Mix well.
4. Sprinkle flour and cheese over the mixture and blend well.
5. Blend in beaten eggs.
6. Cook mixture on a hot greased skillet over med/low heat. Place a spoonful of mixture onto skillet and gently pat out to form a medium size pancake. Brown on both sides then transfer to plate. Serve warm.