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PANCAKES:
2 cups whole-wheat flour
1 Tbsp. baking powder
1 tsp. salt
2 cups cooked brown rice, cooled to room temperature
1 cup cooked wild rice, cooled to room temperature
2 cups milk
2 Tbsp. lemon juice
2 eggs, separated
Vegetable oil
CRANBERRY SAUCE:
2 cups whole fresh cranberries, rinsed
1 cup sugar
1/4 tsp. salt
1/4 cup dry white wine
3/4 cup water
1 Tbsp. cornstarch
15 oz. thinly sliced smoked turkey breast meat
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 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: 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 Tbsp. 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 oz. smoked turkey breast, thinly sliced or shredded, then with cranberry sauce. (Courtesy of the USA Rice Federation)
Serves 6
| Calories: | 571 |
| Total Fat: | 8g |
| Cholesterol: | 98mg |
| Sodium: | 1624mg |
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