Savory Pancakes with Sausage, Cheddar & Wild Rice

Cook 45 m

Ready In 1 h

Recipe By: Carolyn Malcoun “Change up your Sunday morning pancake routine with this savory pancake recipe studded with sausage crumbles and shredded sharp Cheddar. Serve these healthy pancakes with fried eggs and slices of fresh tomato.” (From www.eatingwell.com)

Ingredients

• 1 1/2 cups white whole-wheat flour
• 2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon ground pepper
• 1/8 teaspoon salt
• 1 large egg
• 1 1/2 cups buttermilk
• 2 tablespoons canola oil
• 1 tablespoon sugar
• 1 cup cooked wild rice (see Tip)
• 3/4 cup crumbled cooked breakfast sausage (from about 4 ounces)
• 1/2 cup shredded sharp Cheddar cheese

Directions

1. Whisk flour, baking powder, baking soda, pepper and salt in a large bowl. Whisk egg, buttermilk, oil and sugar in a medium bowl. Make a well in the center of the dry ingredients, add the wet ingredients and whisk just until combined. Sprinkle rice, sausage and cheese over the top; fold to combine. Resist overmixing—it will make the pancakes tough.

2. Let the batter sit, without stirring, for 10 to 15 minutes.

3. Coat a large nonstick skillet or griddle with cooking spray; heat over medium heat. Without stirring the batter, scoop out about 1/4 cup for each pancake and cook until the edges are dry and you see bubbles on the surface, 2 to 4 minutes. Flip and cook until golden brown on the other side, 2 to 4 minutes more. Repeat with the remaining batter, coating the pan with cooking spray and reducing the heat as needed.

Make Ahead Tip: Freeze cooked pancakes airtight, in a single layer, for up to 3 months. Reheat in the microwave or oven.

Cook wild rice in a large saucepan of boiling water until tender and the kernels have popped, 45 to 55 minutes. Drain well. Store cooled rice airtight in the refrigerator for up to 3 days. (1 cup dry wild rice yields 2-2 1/2 cups cooked.)

Vegetarian Wild Rice Mushroom soup

From Eating Well - November-December 2015 issue

• 3 Tbsp extra virgin olive oil
• 6 cups sliced leeks (4-6 medium ones)
• 1/2 cup dry sherry
• 1 pound cremini mushrooms sliced
• 1 and 1/2 cups sliced celery
• 2 cloves garlic, finely chopped
• 6 cups mushroom broth
• 2 cups water
• 1 cup wild rice
• 1/4 tsp ground pepper
• 1/8 tsp salt
• 6 tbsp sour cream
• 6 tbsp sliced almonds, toasted.

1. Heat oil in a large pot over medium high heat. Add leeks and cook, stiring occasionally, until starting to brown, 6-8 minutes. Reduce heat to medium and continue cooking, sitrring often, until leeks are golden brown and very tender, 5-10 min more.

2. Add sherry and cook, stirring often, for 1 minute. Stir in mushrooms and celery and cook, stirring often, until the mushroom liquid evaporates, 6-8 minutes. Add garlic and cook, stirring, for 30 seconds. Add broth, water and rice; and cover and bring to a simmer.

3. Reduce heat to maintain a gentle simmer and cook, stirring occasionally, until the rice is tender, 50 minutes to 1 hour. Season with pepper and salt. Serve each portion topped with 1 tbsp each sour cream and almonds.

Pressure Cooker Wild Rice

Use Rice/Liquid proportion and cooking instructions for your pressure cooker.

Two "Cups" Wild rice

Two Tablespoons butter,  salted or unsalted.

2 Teaspoons minced dried onion
1 Teaspoon white Pepper
1/2 Teaspoon garlic powder
1/2 Teaspoon onion Powder
1/2 Teaspoon salt, or to taste.

For my electric pressure cooker it took 20 minutes.

Additional spices as desired:
1 1/2 Teaspoons ground turmeric
1 Teaspoon cumin
1/2 Teaspoon ground ginger