Wild Rice Griddle Cakes Recipes

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WILD RICE PANCAKES



Wild Rice Pancakes image

Wild rice gives these fluffy pancakes a wonderful texture and hint of nutty flavor. Feel free to use more or less wild rice, depending on your preference.

Provided by CrdsGrl

Categories     100+ Breakfast and Brunch Recipes     Pancake Recipes     Whole Grain Pancake Recipes

Time 30m

Yield 6

Number Of Ingredients 10

3 eggs
3 cups buttermilk
1 teaspoon vanilla extract
3 cups all-purpose flour
¼ cup white sugar
1 tablespoon baking powder
1 ½ teaspoons ground nutmeg
¾ teaspoon salt
3 tablespoons butter, melted
1 ¼ cups cooked wild rice

Steps:

  • Whisk eggs, buttermilk, and vanilla in a large bowl. Whisk flour, sugar, baking powder, nutmeg, and salt in a separate bowl. Slowly add the dry ingredients to the egg mixture, mixing well to make a smooth batter. Stir in butter and cooked wild rice.
  • Heat a lightly oiled griddle or skillet over medium-high heat.
  • For each pancake, pour 1/4 cup batter on griddle and cook until browned, about 1 1/2 minutes. Flip and cook until browned on the other side, about 1 minute. Continue with remaining batter.

Nutrition Facts : Calories 437.2 calories, Carbohydrate 70.5 g, Cholesterol 113.2 mg, Fat 10.3 g, Fiber 2.5 g, Protein 15.1 g, SaturatedFat 5.4 g, Sodium 741.5 mg, Sugar 15.1 g

SAGE, ONION AND WILD-RICE RISOTTO CAKES



Sage, Onion and Wild-Rice Risotto Cakes image

Categories     Onion     Pasta     Side     Sauté     Christmas     Thanksgiving     Vegetarian     Parmesan     Fall     Sage     Christmas Eve     Parsley     Wild Rice     Gourmet

Yield Makes 8 to 10 servings (as a main course).(makes about 32 cakes)

Number Of Ingredients 18

For wild-rice risotto
4 cups water
1/2 teaspoon salt
1/2 cup wild rice
5 to 6 cups light vegetable stock or broth
1 tablespoon unsalted butter
2 tablespoons olive oil
1/4 cup thinly sliced fresh sage
3 yellow onions, finely chopped (3 cups)
3 large celery ribs, finely chopped (1 cup)
2 1/2 cups Arborio rice (1 pound)
1/2 cup dry Marsala wine
1 tablespoon chopped fresh thyme
Freshly ground black pepper
3/4 cup finely grated fresh Parmesan
1/2 cup chopped fresh parsley
3 large eggs, separated
About 1/2 cup olive oil

Steps:

  • Make wild-rice risotto:
  • Bring water with salt to a boil in a heavy saucepan, then simmer wild rice, covered, until tender, about 45 minutes. Remove from heat and let rice stand in cooking liquid, uncovered, 30 minutes. Drain rice in a sieve set over a saucepan and reserve rice. Add vegetable stock to cooking liquid and bring to a simmer. Keep liquid hot, covered, over low heat.
  • Heat butter and oil in a 6- to 8-quart heavy pot over moderately high heat until hot but not smoking, then sauté sage, stirring, 1 minute. Add onions and sauté, stirring, until softened. Stir in celery with salt to taste and sauté, stirring, until onions begin to turn golden brown, about 7 minutes.
  • Stir in Arborio rice and cook over moderate heat, stirring constantly, 2 minutes. Add wine, thyme, and pepper to taste and cook, stirring constantly, until wine is absorbed. Stir in 1 cup hot broth and simmer, stirring frequently, until broth is absorbed. Continue adding broth, 1 cup at a time, and simmering, stirring frequently and letting each addition be absorbed before adding the next, until rice is tender but still al dente and creamy-looking and liquid is absorbed, 20 to 22 minutes. Toward end of cooking, stir in wild rice.
  • Remove pot from heat and stir in Parmesan, parsley, and salt and pepper to taste. Cool risotto and chill, covered, at least 4 hours and up to 12. Bring risotto to room temperature before proceeding with recipe.
  • Make risotto cakes:
  • Lightly beat yolks and stir into risotto. Beat whites and a pinch of salt with an electric mixer until they just hold stiff peaks. Stir half of whites into risotto to lighten slightly and fold in remaining whites. Let batter stand at room temperature 15 minutes before proceeding.
  • Heat 1 tablespoon oil in a 12-inch nonstick skillet over moderate heat until hot but not smoking. Scoop 4 (rounded 1/4-cup) mounds of batter into skillet, flattening with back of a spoon to form cakes 3 inches across by 1/2 inch thick. Cook cakes until golden brown on underside (this is critical to prevent cakes from breaking when turning), adjusting heat if browning too quickly, 5 minutes. Carefully turn cakes over with a metal spatula and cook until golden brown on underside, 3 to 4 minutes. Transfer as browned to a large shallow baking pan and arrange in one layer. Make more cakes in same manner, wiping skillet clean with paper towels between batches and adding more oil as necessary.
  • Preheat oven to 450°F.
  • Just before serving, bake risotto cakes until sizzling, about 6 minutes. Serve immediately.

WILD RICE GRIDDLE CAKES



Wild Rice Griddle Cakes image

Make and share this Wild Rice Griddle Cakes recipe from Food.com.

Provided by jane dough

Categories     Rice

Time 40m

Yield 16 cakes, 5-6 serving(s)

Number Of Ingredients 11

1 1/2 cups cooked wild rice
1 cup carrot, grated (2 to 3 carrots)
1/2 cup onion, finely chopped
1/4 cup parmesan cheese, grated
1/4 teaspoon dried thyme
1 teaspoon salt
1/4 teaspoon pepper
1 teaspoon baking powder
1/3 cup all-purpose flour
2 eggs, beaten
vegetable oil, for frying

Steps:

  • Combine first 7 ingredients.
  • Add the baking powder and flour, stir well.
  • Add eggs and stir.
  • Heat a frying pan over medium-high heat.
  • Add oil.
  • Drop mounds of batter into pan and flatten slightly to make cakes about 3-inches across.
  • Cook until browned on bottom and crispy.
  • Turn cakes and cook until browned on the other side (about 3 minutes).
  • Set aside and keep warm.
  • Continue frying until all the batter is used.
  • Add more oil as necessary.
  • Serve hot.

RAISED GRIDDLE CAKES



Raised Griddle Cakes image

This is a very old-fashioned version of cornmeal pancakes which rise overnight. It came to our family via my great grandmother and dates back to the mid 1870s. The cornmeal gives these pancakes a tiny hint of fried mush, a splendid treat that exceeds my patience to make.

Provided by TBURRISS

Categories     100+ Breakfast and Brunch Recipes     Pancake Recipes     Whole Grain Pancake Recipes

Time P1DT48m

Yield 6

Number Of Ingredients 9

1 cup white cornmeal
2 cups boiling water
2 cups all-purpose flour
2 cups milk
2 teaspoons yeast
1 tablespoon brown sugar
2 eggs
1 teaspoon salt
¼ teaspoon baking powder

Steps:

  • In a large bowl, stir together the cornmeal and boiling water. Let soak for about 15 minutes. While still warm but not hot, stir in the flour, sugar, milk and yeast. Cover, and let rise overnight in the refrigerator.
  • In the morning, mix in the eggs, baking powder and salt. If the batter seems too thin, add more cornmeal to thicken it up. If desired, set aside a cupful of batter for the next morning's batch of griddle cakes (see Cook's Note).
  • Heat a lightly oiled griddle over medium heat. Spoon pancakes onto the hot griddle, and cook until browned on each side. Serve at once with butter and syrup.

Nutrition Facts : Calories 302.4 calories, Carbohydrate 54.1 g, Cholesterol 68.5 mg, Fat 4.5 g, Fiber 2.9 g, Protein 11.2 g, SaturatedFat 1.7 g, Sodium 470.9 mg, Sugar 6.4 g

WILD RICE CAKES



Wild Rice Cakes image

Wild rice varies in quality. Most of what is sold as wild rice is actually cultivated and then mechanically harvested and processed. It is worth the extra cost to buy more flavorful hand-harvested lake- or river-grown wild rice. This recipe goes well served with Perfect Roast Chicken or Duck Roasted in Salt.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains     Rice Recipes

Yield Serves 8

Number Of Ingredients 10

8 thin slices white bread
1 cup wild rice
1/2 teaspoon salt, plus more to taste
4 tablespoons canola oil
2 cloves garlic, minced
1 medium carrot, (about 1/3 cup), peeled, cut into 1/4-inch dice
1 small celery stalk, (about 1/3 cup), peeled, cut into 1/4-inch dice
1/2 medium yellow pepper, (about 1/3 cup), seeded, deveined, cut into 1/4-inch dice
2 large eggs, lightly beaten
Freshly ground black pepper

Steps:

  • Heat oven to 250 degrees.Using a serrated knife, remove crusts from bread. Place trimmed bread on a baking sheet. Transfer to oven, and cook until dry, about 15 minutes. Remove to a rack to cool. In a food processor, chop bread very finely (you need about 1 1/4 cups), and set aside.
  • Rinse rice under cold running water until water runs clear. In a medium saucepan, bring 4 cups water and 1/2 teaspoon salt to a boil over high heat. Stir in wild rice, and lower heat to medium low. Cook rice, stirring often, until water has evaporated and rice has popped, about 55 minutes. Drain rice through a colander. Set aside to cool.
  • Heat 2 tablespoons canola oil in a medium nonstick saute pan over medium heat. Add garlic, and stir until fragrant. Add carrot, celery, and yellow pepper, and cook until softened, about 5 minutes. Set aside to cool.
  • In a medium bowl, combine cooked wild rice, vegetables, and eggs. Gently fold in breadcrumbs. Season with salt and pepper. Cover, and refrigerate until the breadcrumbs have absorbed the liquids, about 1 hour.
  • Using a 2-ounce ice-cream scoop, firmly pack rice mixture into scoop. Place ball of rice mixture on a baking sheet lined with a Silpat (French nonstick baking mat or parchment paper). Gently press down with your damp palm to flatten rice into a cake. Repeat with remaining rice mixture to form eight cakes.
  • Heat the remaining 2 tablespoons canola oil in a medium nonstick saute pan over medium heat. Using a wide spatula, carefully transfer four rice cakes into pan. Saute until lightly browned and set on the edges, about 5 minutes. Gently turn rice cakes, and saute for 5 more minutes. Repeat with remaining rice cakes. Serve immediately.

RICE GRIDDLE CAKES



Rice Griddle Cakes image

Make and share this Rice Griddle Cakes recipe from Food.com.

Provided by AZPARZYCH

Categories     Breakfast

Time 20m

Yield 12 cakes, 12 serving(s)

Number Of Ingredients 8

1/2 lb rice
1/2 lb flour
6 ounces caster sugar
1 ounce butter
2 teaspoons baking powder
1 egg
1 tablespoon milk
1 pinch salt

Steps:

  • Boil the rice and drain thoroughly.
  • Sift the flour, salt and baking powder together.
  • Rub the butter into the flour and add the rice.
  • Beat the egg and add with enough milk to make a soft dough that will drop off a spoon.
  • Drop a tablespoonful of the mixture at a time on to a hot greased griddle.

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