Wild Rice Griddlecakes
Wild Rice Griddlecake with Honey-Dijon Seasoned Sour Cream
Ingredients
1 ½ cups
Kowalski's Minnesota Grown Wild Rice, prepared according to pkg. directions, cooled
¼ cup
flour
¼ cup
panko breadcrumbs
1 tsp.
kosher salt
½ tsp.
baking soda
½ tsp.
baking powder
½ tsp.
dried thyme (or 1 tsp. Minnesota Grown fresh thyme)
- freshly ground Kowalski's Black Peppercorns, to taste
½ cup
plain Greek yogurt
1
Minnesota Grown egg (such as Kowalski's Organic Free-Range or Certified Humane Pasture-Raised Eggs)
1 cup
grated Minnesota Grown carrots
½ cup
freshly grated Kowalski's Signature Parmigiano-Reggiano Cheese (from the Specialty Cheese Department)
¼ cup
sliced green onion
- Honey-Dijon Seasoned Sour Cream, for serving (optional)
- fresh Minnesota Grown microgreens, for garnish (optional)
Directions
- In a medium mixing bowl, stir together first 8 ingredients (through pepper); set aside.
- In a separate medium mixing bowl, whisk together yogurt and egg.
- Gently mix wet mixture into dry mixture until just combined.
- Fold in carrots, cheese and onion.
- Preheat a large nonstick skillet or griddle over medium heat; spray with cooking spray.
- Working in batches, scoop about ⅓ cup batter onto preheated skillet. Form batter into 3-4" circles, pressing down slightly; cook until edges are set and dry and bottom of griddlecakes are dark golden-brown (about 3 min.). Flip griddlecakes; cook until golden-brown on the other side (about 2 min.).
- Wipe skillet clean; respray and repeat with remaining batter.
- Top griddlecakes with seasoned sour cream; garnish with microgreens. Serve warm.
Tasty Tips:
- We recommend Kowalski's Cultivated Long-Grain Wild Rice for this recipe, but our Cracked Wild Rice will also work.
- Minnesota Grown products are fresher by miles, which is why we recommend them in this recipe. When local options are unavailable, fresh products grown or raised elsewhere may be used.
