Recipe - Wild Rice And Mushroom Pancakes

6 tablespoon Butter
1 md White onion; finely chopped
1 tablespoon Minced garlic
12 ounce White button mushrooms
chopped
1 md Portobello mushroom; chopped
1 One half teaspoon Thyme
1 teaspoon Sage
One half teaspoon Celery seed
2 One half cup Cooked wild rice
3 tablespoon Vegetarian Worcestershire
sauce
1 teaspoon Salt
4 lg Eggs; separated
One half cup Unbleached white flour
1 cup Finely grated Parmesan
cheese

Makes 40 2inch pancakes

These freeze well. To reheat, lay on a lightly oiled baking sheet and bake
in a 350 F oven, for 10 to 15 minutes, until heated through.

1. Melt 2 tablespoons butter in a large saute pan over low heat. Saute
onion and garlic in butter until onions are translucent, about 4 minutes.
Transfer cooked onions and garlic to a large bowl.

2. Melt remaining 4 tablespoons butter ir same saute pan. Add mushrooms,
thyme sage, and celery seed. Saute over medium heat until mushrooms are
lightly browned and juices are somewhat absorbed, about 10 minutes.

3. Add cooked mushrooms to bowl with onions. Add cooked wild rice,
Worcestershire sauce, and salt. Mix well.

4. In a small bowl, lightly beat egg yolks. Add to rice and mushroom
mixture, along with flour and Parmesan cheese. Stir until well combined.

5. In a medium bowl, whip egg whites until stiff but moist. Gently fold
into batter.

6. Heat a nonstick griddle or skillet over medium heat. Drop batter by
heaping tablespoons onto hot pan, and cook until browned and crisp on both
sides, flipping once.

LACTO/OVO

PER 2 PANCAKES: 104 CAL (50% from fat). 4g PROT. 6g FAT, 6g CARB, 275mg
SOD, 88mg CHOL. 1g FIBER

By "Karen C. Greenlee" greenlee@bellsouth.net on Mar 13, 1999.

Recipe by: Veggie Life Magazine, November 1998, page 45

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