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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Wild Rice and Mushrooms Pancakes

Source: dLife

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

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 3.0 Fat, 0.1 Vegetables, 0.2 Meat, 0.2 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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Servings

Ingredients

0.5
0 1/2 lb fresh mushrooms 2.0
2 each Eggs, large, raw 1.0
1 cup Rice, wild, cooked 1.0
1 cup low fat cheddar cheese, shredded 0.5
0 1/2 cup bread crumbs 0.5
0 1/2 cup fresh chopped green onion 2.0
2 tsp hot pepper sauce 0.5
0 1/2 tsp ground thyme 0.25
0 1/4 tsp salt 0.25
0 1/4 tsp black pepper 1.0
1 floz olive oil 0.5
0 1/2 cup sour cream 2.0
2 oz Roe, black/red, granular

Directions

Wash and dry mushrooms and slice off stems. Finely dice mushrooms.
Whisk eggs and stir in mushrooms, rice, cheese, bread crumbs, onions, hot sauce, thyme, salt, and pepper.
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.
Lay pancakes in one layer on a platter and top with sour cream and salmon roe.