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.

Nutrition Facts

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice. Powered by

Recipe compliments of the Minnesota Cultivated Wild Rice Council

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