Source: American Institute for Cancer Research

A delicious recipe for your next Hanukkah meal.

Servings

0.25
0 1/4 cup  Rice, wild, dry 10.0
10 oz  russet potatoes 2.0
2 each  eggs 2.0
2 each  scallions 1.0
1 tbsp  white all purpose flour 1.0
1 pinch  salt and pepper 4.0
4 each  canola cooking spray

1. Cook rice in 1 1/2 cups water until completely tender throughout the kernel, about 1 hour or more. Drain rice in colander and let sit until it is dry to the touch, about 15 minutes. Place warm rice in a mixing bowl.
2. Using paper towels, squeeze as much moisture as possible from potato, a handful at a time and transfer to the bowl with the rice. With a fork, mix in the egg and scallions. Sprinkle with flour and mix in. Add salt and pepper to taste.
3. Coat a large skillet with cooking spray until well coated. Place over medium-high heat.
4. Place rounded tablespoons of the mixture in the pan, one at a time, pressing each firmly with the back of a fork to make thin, 2-inch pancakes with lacy edges. Space latkes 2 inches apart. When lightly browned on the bottom, 2 to 3 minutes, gently turn latkes and brown on the other side, about 2 minutes. (To avoid splattering oil, use a splatter screen.) When done, transfer to a warm plate and keep warm. Repeat with remaining mixture, re-spraying pan before adding more pancakes. Serve immediately.