Did you know that wild rice has twice the amount of protein as brown rice? Actually a marsh grass instead of a rice, it is also an excellent source of fiber, vitamin E and phosphorus. I tend to use wild rice more in the spring and summer months to make various salads and always after Thanksgiving when there are left-overs for a big pot of turkey-wild rice soup. But after learning about these health benefits, I plan to use it more often in my cooking. It's also low-calorie: One cup of cooked wild rice has approximately 130 calories. Best part though is its nutty taste!
(text posted originally in 2009)
• 1/3 cup raw wild rice
• 2 scallions
• 2 tablespoons chopped pecans
• 2 small tart red apples
• 3 tablespoons butter
• Salt and freshly ground pepper
• 1/4 cup flour
• 1 tablespoon baking powder
• 1 1/2 teaspoon brown sugar
• 3/4 cup yellow cornmeal
• 1 egg
• 1/2 cup milk
• Addition butter or olive oil for the griddle
1. Cook the wild rice in boiling, salted water, partially covered, until tender, about 30 to 45 minutes. Drain and rinse under cold water.
2. Slice the scallions. Chop the pecans. Peel, core and dice the apples. Heat butter in a large frying pan over medium heat. Add the wild rice, scallions, pecans and apples. Season with salt and pepper and sauté lightly for 2 to 3 minutes. Cool.
3. Meanwhile, sift together the flour, baking powder, brown sugar and 1 teaspoon salt. Stir in the cornmeal. Lightly beat the egg, add to the dry ingredients along with the milk, and stir until the batter is creamy and free of any lumps. Add the rice mixture.
4. Butter or oil a griddle or cast iron pan and warm over medium heat. Drop the batter by tablespoons onto the griddle or pan. Turn when golden brown on the bottom and continue to cook until the second side is golden.
• I will serve the Wild Rice & Apple Griddle Cakes alongside meat, poultry, and fish, but I have also served it at breakfast with maple syrup.
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