Wild Rice Skillet Pancake

    1 cup flour
    1/2 cup minced fresh parsley
    4 scallions, sliced
    2 tsp minced fresh sage (or 1 tsp dried)
    2 tsp baking powder
    1/2 tsp each seasoned salt and fresh ground black pepper
    1/4 tsp cayenne
    2 cups cooked wild rice
    1 pkg (14 oz) Jennie-O Turkey Store™ Original Turkey Breakfast Sausage Links, browned and sliced
    3 large eggs
    1 cup milk or half and half
    2 cup shredded Fancy Brand® Mild Cheddar Cheese with Chives
    marinara sauce or ranch salsa, if desired
    parsley to garnish

Preheat oven to 350°F. Grease 10 inch ovenproof skillet. In large bowl, combine flour, parsley, scallions, sage baking powder, salt, pepper and cayenne. Add wild rice and sausage; set aside. In medium bowl, whisk together eggs and milk. Add cheese, then combine well with wild rice mixture. Pour mixture into prepared skillet; bake 45-60 minutes or until toothpick comes out clean. Cut into wedges; serve immediately. Top with marinara sauce or ranch salsa (equal parts Ranch dressing and salsa). Garnish with fresh parsley.

4-6 servings

Recipe compliments of the Minnesota Cultivated Wild Rice Council

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