Wild Rice Patties with Summer Vegetables
ready in 1 hr
- For Wild Rice Pancakes
- 3 cups cooked Wild rice
- 3 Tbsps unsalted butter
- 1 medium onion (chopped)
- ¾ cup carrots (finely chopped)
- ¾ cup Celery (finely chopped)
- 1 scallion (finely chopped)
- ¾ tsp dried thyme
- 2 large eggs
- ¾ cup milk
- 1 cup all-purpose flour
For Wild Rice Pancakes:
In a large skillet melt the butter over medium heat. Add the onion, carrot, celery, scallion, and thyme and sauté, stirring, for approximately 10 minutes. Add the mixture to the rice.
In a small bowl whisk the eggs and the milk together, stir the egg mixture into the rice mixture. Add the flour and salt and pepper to taste.
Heat a griddle over medium high heat until it is hot enough so that drops of water scatter over its surface and brush it with some of the oil. Working in batches, use a 1/4 cup measure to scoop the batter onto the griddle, flatten the pancakes slightly, and cook them for 2 to 3 minutes on each side, or until they are golden. Transfer the pancakes as they are cooked to a plate and keep them warm in a preheated 200 degree F oven.
For Grilled Vegetables:
Heat Grill to medium high.
Brush the vegetables with the oil to coat lightly. Sprinkle the vegetables with salt and pepper; to taste
Brush the grill generously with olive oil. Working in batches, grill the vegetables until tender and lightly charred, 3 - 4 minutes each side. Do not turn the tomatoes.
Serve the vegetables with the rice pancakes.