Brown Rice Pancakes with Smoked Turkey & Cranberry Sauce
2 cups whole wheat flour
1 tablespoon baking powder
1 teaspoon salt
2 cups cooked brown rice, cooled to room temperature
1 cup cooked wild rice, cooled to room temperature
2 cups milk
2 tablespoons lemon juice
2 eggs, separated
2 cups whole fresh cranberries, rinsed
1 cup sugar
1/4 teaspoon salt
1/4 cup dry white wine
3/4 cup water
1 tablespoon cornstarch
15 ounces thinly sliced smoked turkey breast meat
Directions: Combine flour, baking powder and salt in large bowl; stir in rice. Add lemon juice to milk; beat in egg yolks and stir into dry ingredients. Beat egg whites until stiff but not dry. Fold egg whites into batter. Heat a small amount of oil in large skillet; pour in 1/2 cup batter for each pancake. Cook until browned; turn once. Keep warm until served.
Cranberry Sauce Method: Combine cranberries, sugar, salt, wine and water in 2-quart saucepan. Cook over medium heat until boiling. Reduce heat, cover, and simmer 15 minutes. Dissolve cornstarch in 2 tablespoons water; stir into sauce until thickened. Remove from heat; cover and cool about 30 minutes. Do not remove lid during cooling. For each serving, top 2 pancakes with about 2-1/2 ounces smoked turkey breast, thinly sliced or shredded, then with cranberry sauce.
Makes 12 pancakes (6 servings).
Each serving provides 571 calories, 26 grams protein, 8 grams fat, 98 grams carbohydrate, 3 grams dietary fiber, 98 milligrams cholesterol and 1624 milligrams sodium.
Courtesy of USA Rice Federation.