Brown Rice And Mushroom Pancakes Recipe

Name: Brown Rice And Mushroom Pancakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 teaspoons olive oil, divided; 5 cups thinly sliced mushrooms (12 ounces); 1/2 cup finely chopped onion; 1/2 cup finely chopped red bell pepper; 1 garlic clove, minced; 1 tablespoon chopped fresh thyme; 3/4 teaspoon salt; 1/4 teaspoon black pepper; 1 cup organic vegetable broth (such as Swanson Certified Organic); 1 teaspoon cornstarch; 3 cups cooked brown rice; 2 tablespoons dry breadcrumbs; 2 large eggs, beaten

Servings: persons

5 teaspoons olive oil, divided
5 cups thinly sliced mushrooms (12 ounces)
1/2 cup finely chopped onion
1/2 cup finely chopped red bell pepper
1 garlic clove, minced
1 tablespoon chopped fresh thyme
3/4 teaspoon salt
1/4 teaspoon black pepper
1 cup organic vegetable broth (such as Swanson Certified Organic)
1 teaspoon cornstarch
3 cups cooked brown rice
2 tablespoons dry breadcrumbs
2 large eggs, beaten

1
Heat 2 teaspoons oil in a large nonstick skillet over medium heat. Add mushrooms, onion, and bell pepper; cook 10 minutes or until liquid evaporates, stirring occasionally. Add garlic; cook 1 minute. Stir in thyme, salt, and black pepper. Remove 1 cup mushroom mixture, and set aside. Increase heat to medium-high. Add broth and cornstarch to pan; bring to a boil. Cook 1 minute, stirring constantly. Keep warm.
2
Combine reserved 1 cup mushroom mixture, brown rice, breadcrumbs, and eggs; mix well.
3
Heat remaining 1 tablespoon oil in a nonstick griddle or large nonstick skillet over medium-high heat. Spoon about 1/2 cup rice batter per pancake onto hot pan, spreading each to a 4-inch diameter. Cook 5 minutes on each side or until bottoms are golden brown. Serve with mushroom sauce.

793

kcal

Calories

Fat

140

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 5 teaspoons olive oil, divided, 5 cups thinly sliced mushrooms (12 ounces), 1/2 cup finely chopped onion, 1/2 cup finely chopped red bell pepper, and more.

Yes, Brown Rice And Mushroom Pancakes falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Brown Rice And Mushroom Pancakes

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