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Ingredients
- 1/2 c. Wild rice
- 2 c. Water
- 1 lrg Egg
- 1/3 c. Minced fresh chives
- 2 Tbsp. Vegetable oil
- 1/4 c. Lowfat sour cream
- 2 ounce Caviar (preferably golden brown whitefish)
- 1 whl fresh chives
Directions
- In a fine sieve rinse rice under cool running water and drain. In a small heavy saucepan bring 2 c. water to a boil and stir in rice. Simmer rice, uncovered, till just tender but grains are not open, about 40 min.
- Drain rice in sieve and rinse under cool running water. Drain rice well and transfer to a bowl. Rice may be made 1 day ahead and chilled, covered.
- Bring rice to room temperature before proceeding.
- Lightly beat egg and stir into rice with chives and salt and pepper to taste.
- In a large non-stick skillet heat 1 Tbsp. oil over moderately high heat till warm but not smoking. Drop heaping tsp. rice mix into skillet without crowding and cook, flattening griddlecakes slightly with a spatula (griddlecakes should be about 1 1/2 to 2 inches in diameter), till golden, about 1 1/2 min on each side. Transfer griddlecakes as cooked to paper towels to drain and season with salt and pepper. Make more giddlecakes in same manner with remaining rice mix and oil.
- Cold griddlecakes slightly and top with lowfat sour cream and caviar. Garnish griddlecakes with chives.
- Yield: 24 griddlecakes
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 788g | |
| Calories 861 | |
| Calories from Fat 483 | 56% |
| Total Fat 54.5g | 68% |
| Saturated Fat 12.61g | 50% |
| Trans Fat 0.7g | |
| Cholesterol 572mg | 191% |
| Sodium 992mg | 41% |
| Potassium 706mg | 20% |
| Total Carbs 66.71g | 18% |
| Dietary Fiber 6.5g | 22% |
| Sugars 5.32g | 4% |
| Protein 33.91g | 54% |
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