| previous | next |
Title: Wild Rice Pancakes with Candied Onions Monticello Cellars
Categories: Appetizer Regional
Yield: 30 Servings
| MONTICELLO CELLARS | ||
| WILD RICE PANCAKES | ||
| 1 | c | Milk |
| 1/4 | ts | Salt |
| 1 | ts | Thyme, fresh; chopped |
| 1 | sm | Bell pepper, Red finely chopped |
| 1 | sm | Bell pepper, Green finely chopped |
| 1 | c | Rice, wild, cooked |
| 2 | Eggs; separated | |
| Salt | ||
| Pepper | ||
| CANDIED ONIONS | ||
| 2 | Onions, white peeled & sliced | |
| 1 | c | Sugar |
| 1 | c | Vinegar, Raspberry |
| 1 | c | Vinegar, Balsamic |
Mix together milk, rice, salt and peppers. Beat egg yolks and add to rice mixture, stir in flour and butter. Beat egg white until stiff, gently fold whites into rice mixture. Tablespoon mixture on to a flat griddle or a non-stick pan at medium to medium high heat. Top with candied onions.
Combine vinegar and sugar in saute pan and bring to a boil. Add onion and cook until almost dry. Cool.
Wine Suggestion: Enjoy with Monticello Cellars Estate Pinot Noir.
David Lawson, Chef Monticello Vineyards "The California Wine Country Cookbook II", compiled and edited by Robert & Virginia Hoffman, Hoffman Press, 11/93, ISBN #0-9629927-6-3 page 22 typed by Dorothy Hair 7/10/94
| previous | next |