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Wild Rice and Mushrooms Pancakes
Source: dLife

Lightly browned rice and mushroom pancakes topped with a dollop of sour cream and salmon caviar.

Prep Time: 20 minutes
Cook Time: 10 minutes
Difficulty: Easy

Nutrition Facts

Makes 30 servings
Amount Per Serving
Calories 61.4
Total Carbs 3.3 g
Dietary Fiber 0.3 g
Sugars 0.5 g
Total Fat 3.0 g
Saturated Fat 1.3 g
Unsaturated Fat 0.1 g
Potassium 39.2 mg
Protein 4.9 g
Sodium 140.1 mg
Dietary Exchanges
1/2 Fat , 1/2 Meat , 1/2 Starch
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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0 1/2 lb  fresh mushrooms
2 each  Eggs, large, raw
1 cup  Rice, wild, cooked
1 cup  low fat cheddar cheese, shredded
0 1/2 cup  bread crumbs
0 1/2 cup  fresh chopped green onion
2 tsp  hot pepper sauce
0 1/2 tsp  ground thyme
0 1/4 tsp  salt
0 1/4 tsp  black pepper
1 floz  olive oil
0 1/2 cup  sour cream
2 oz  Roe, black/red, granular
  1. Wash and dry mushrooms and slice off stems. Finely dice mushrooms.
  2. Whisk eggs and stir in mushrooms, rice, cheese, bread crumbs, onions, hot sauce, thyme, salt, and pepper.
  3. Pour 1/2 tablespoons oil in a frying pan and heat over medium-high heat. Spoon rice mixture into pan in 1 tablespoon portions, slightly apart and flatten with the back of a spoon. Cook pancakes 2 to 3 minutes per side. Move pancakes to a platter lined with paper towels and keep warm in a 200 degree F oven. Cook the rest of the pancakes in the same manner.
  4. Lay pancakes in one layer on a platter and top with sour cream and salmon roe.

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