Healthy Recipes

Wild Rice and Potato Latkes

Serves 4

Ingredients
¼ cup wild rice
1 medium (10 oz.) Russet potato, peeled and finely shredded
2 large eggs, lightly beaten
2 scallions, green part only, thinly sliced
1 Tbsp. all-purpose flour
Salt and freshly ground black pepper
Canola oil spray

Preparation
Cook rice in 1-1/2 cups water until completely tender throughout the kernel, about 1 hour or more. Drain rice in colander and let sit until it is dry to the touch, about 15 minutes. Place warm rice in a mixing bowl.

Using paper towels, squeeze as much moisture as possible from potato, a handful at a time and transfer to the bowl with the rice. With a fork, mix in the egg and scallions. Sprinkle with flour and mix in. Add salt and pepper to taste. Coat a large skillet with cooking spray until well coated. Place over medium-high heat.

Place rounded tablespoons of the mixture in the pan, one at a time, pressing each firmly with the back of a fork to make thin, 2-inch pancakes with lacy edges. Space latkes 2 inches apart. When lightly browned on the bottom, 2 to 3 minutes, gently turn latkes and brown on the other side, about 2 minutes. (To avoid splattering oil, use a splatter screen.) When done, transfer to a warm plate and keep warm. Repeat with remaining mixture, re-spraying pan before adding more pancakes.

Serve immediately. If desired, garnish with thin strips of smoked salmon or a dab of lumpfish caviar and a dab of low-fat sour cream.

Nutritional Info
calories 131
protein 7 g
carbohydrates 20
- fiber 2 g
total fat 3 g
- <1 g sat. fat
sodium 40 mg