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1
Cover the rice with salted water by 3 inches in a large saucepan.
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2
Bring to a boil over high heat, then cover the pan, reduce the heat to low, and simmer the wild rice for 45 to 50 minutes, or until the grains are puffy and tender.
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3
Drain the rice and shake it well in a colander.
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4
Spread it out on a platter to cool.
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5
Heat a 12-inch skillet over medium heat.
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6
Add the butter and tilt the pan around to coat it evenly.
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7
Add the carrot, celery, onion and garlic and cook, stirring frequently, for 7 to 10 minutes, or until the carrot is tender.
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8
Stir in the parsley, thyme and caraway seeds and cook for 1 minute.
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9
Add to the rice platter.
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10
Wipe out the skillet.
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11
Preheat the oven to 150 degrees F and cover a baking sheet with foil.
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12
Combine the eggs and milk in a large bowl and whisk until smooth, then whisk in the flour.
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13
Stir in the rice mixture and season to taste.
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14
Heat the skillet over medium heat.
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15
Brush it with vegetable oil and add the pancake batter by 1/4 cup measures.
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16
Flatten the pancakes slightly and cook for 2 to 3 minutes per side or until golden.
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17
Transfer to the baking sheet, blot both sides with paper towels and keep warm in the oven while cooking the remaining batter.
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18
Sprinkle the pancakes with the scallion greens and serve.
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19
The pancakes can be made up to 2 days in advance and refrigerated, tightly covered with plastic wrap.
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20
Reheat them in a 350 degrees F oven for 5 to 7 minutes, or until warm.
