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Chef Instructor Jay Weinstein created a vegetable-rice pancake that he demoed at NGI's booth for this special occasion. This dish is great for using leftover or uneaten vegetables to help prevent food waste. Check out the recipe for this healthy and earth-friendly dish below.

Recipe

Wild and Whole-Grain Vegetable-Rice Pancakes

Yields 8-10 small pancakes or 4-5 appetizer portions

Use any vegetable to flavor these versatile pancakes. Accommodate for watery vegetables by adding more flour. Take your time cooking them over low heat, and resist the temptation to move or turn them before they bind into firm pancakes.

Ingredients

• 1/2 cup cooked wild rice
• 1/2 cup cooked brown rice (any variety)
• 1 egg, beaten (optional)
• 2 cups finely chopped or shredded vegetables, such as celery, carrots, onions, radishes, arugula, squash, mushrooms or whatever is fresh
• 1/4 cup whole wheat flour (or all-purpose flour)
• Salt and pepper, to taste
• 2 tablespoons olive oil
• Sour cream and chives, to garnish (optional)

Directions

1. In a mixing bowl, combine wild rice, brown rice, egg, and vegetables. Dust flour into the bowl and mix until mixture feels tacky and clumps when pressed in the palm of your hand (it doesn’t have to clump too securely). Season liberally with salt and pepper.
2. Divide the rice mixture into 8-10 small piles. Heat oil in a large skillet. Working in two batches, transfer the piles of rice batter into the skillet and fry slowly over a low flame without turning until the piles coalesce into bound cakes, about 10 minutes. Once they have browned lightly, turn over and brown the other side, about four minutes more.
3. Season with a little additional salt and pepper. Garnish with sour cream and chives. Serve hot.

This post was originally published by the Natural Gourmet Institute. Learn more about today's Natural Gourmet Center.