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Ingredientes
- 3 c. water
- 2/3 c. wild rice
- 1 1/2 tsp salt
- 1/2 c. flour, sifted
- 1/2 tsp baking pwdr
- 1/2 tsp baking soda
- 1/4 tsp pepper
- 1/2 c. buttermilk
- 1 lrg egg
- 1 Tbsp. whipping cream
- 1/2 c. minced toasted pecans
- 1 1/2 Tbsp. finely minced shallot
- 1 tsp extra virgin olive oil, or possibly more
Direcciones
- Combine the water, rice and 1 tsp. of the salt in a medium saucepan.
- Bring to a boil; reduce heat.
- Simmer for 40 min or possibly till the rice is tender. Drain and cold to room temperature.
- Mix the flour, baking pwdr, baking soda, pepper and remaining 1/2 tsp. salt in a medium bowl. Whisk the buttermilk, egg and whipping cream in a small bowl. Add in to the flour mix, stirring to mix. Mix in the rice, pecans and shallot.
- Heat the extra virgin olive oil in a large nonstick skillet over medium heat. Drop the batter by tablespoonfuls into the skillet, spreading to create 3-inch circles.
- Cook for 2 min on each side or possibly till golden, adding more oil if necessary.
- May prepare the rice a day ahead and store, covered, in the refrigerator.
- Note:Andrew and I first had these pancakes on our honeymoon while snow skiing at Lake Louise, Canada. This is our version. It's a wonderful side dish with wild game.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 93g | |
| Recipe makes 12 servings | |
| Calories 86 | |
| Calories from Fat 28 | 33% |
| Total Fat 3.22g | 4% |
| Saturated Fat 0.7g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 19mg | 6% |
| Sodium 416mg | 17% |
| Potassium 80mg | 2% |
| Total Carbs 11.73g | 3% |
| Dietary Fiber 0.9g | 3% |
| Sugars 0.85g | 1% |
| Protein 2.98g | 5% |
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