Wild Rice Pancakes with Mushroom & Sweet Potato

I had the pleasure of attending an awesome Hollywood Hills party with one of my besties recently for the launch of the new IVI sunglass line.  Everything about the party was super hip and cool from an all-girl punk band and DJs out on the terrace to celebrities on the dance floor, but what I could not get enough of is the food.  That doesn't shock you, does it?

They passed bacon-wrapped street style hot dogs and truffled macaroni and cheese bites that were out of this world, but my absolute favorite dish of the night was the gluten-free selection, [which actually IS a shocker] but they were these amazing little wild rice pancakes studded with bits of sweet potato.  Since hubs is hopping aboard the gluten-free train, I thought I'd try to recreate those delicious little wild rice pancakes and added my own spin by including mushrooms and a delicious cumin lime cream sauce.  They were absolutely phenomenal.... and I think I'm kind of getting into this little "no gluten" thing....

Here's how it goes....

Ingredients:

1 cup wild rice, cooked according to package directions
1 small yellow onion
3-4 oz mushrooms {I used baby bellas, but any variety will do}
1 medium sweet potato or yam
1/2 teaspoon each Kosher salt and freshly ground black pepper
3 tablespoons extra virgin olive oil, divided
2 eggs, lightly beaten
1 tablespoon butter
1/2 cup sour cream
juice and zest of 1 lime
1/4 teaspoon cumin
chopped fresh chives, for garnish

Directions:

Cook wild rice according to package instructions.  [I rinsed mine and boiled 1 cup of rice with 3 cups of water and 1 teaspoon of salt for 45 minutes].

While rice is cooking, chop onion, mushrooms and yam.

In a large skillet over medium high heat, add 2 tablespoon olive oil.  When oil is hot, add onions and sweet potato and sprinkle with salt and pepper.

Cook, stirring occasionally for about 7-8 minutes until onions begin to turn translucent in color and potato begins to brown.

Add in mushrooms and continue cooking for another 5 minutes.

Remove skillet from heat and using a potato masher or fork, gently crush potato pieces.

When rice is done, add 1 1/2 cups of the cooked rice into a large bowl and mix in the mushroom sweet potato mixture.

Line a cookie sheet with wax paper and set aside.  Stir in the beaten egg and form the rice mixture into patties {pancakes} about 3 inches in diameter.  Lay each pancake onto the cookie sheet and place in the freezer for about 20 minutes {this will help the pancakes stay intact when you start cooking them}.

While the rice pancakes are chilling, prepare the cumin lime sauce by mixing together the sour cream, lime juice, zest and cumin together in a small bowl.  Set aside.

To cook the pancakes, heat a large skillet over medium-high heat.  Add 1 tablespoon of butter and the remaining tablespoon of olive oil {you could use all olive oil, I just like the extra flavor the butter gives the rice}.  Using a spatula, carefully transfer the rice pancakes to the skillet, being sure to keep them intact.  Working in batches, cook the pancakes for about 4-5 minutes per side until they are golden brown.  Carefully remove each pancake and transfer to a serving platter.

Serve with a dollop of cumin lime sour cream and some chopped fresh chives.

 

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