Zucchini and California Wild Rice Pancakes California Wild rice is such a versatile whole grain that it can even be used in pancakes! Pancakes aren't just for breakfast anymore. ½ pound zucchini, coarsely grated 1½ cups California Wild Rice, cooked 1 clove garlic, minced 2 teaspoons lemon zest, grated 2 tablespoons fresh basil, chopped ½ teaspoon salt 2 eggs, beaten 2 tablespoons flour 1 tablespoon olive oil Parmesan cheese, grated

Directions Place zucchini in several thicknesses of paper towels; squeeze out excess moisture. In a bowl, combine zucchini with next seven ingredients. In a large non-stick skillet or griddle, heat ½ tablespoon oil over medium heat. Spoon heaping tablespoons of batter into skillet, about 4 inches apart, flattening each for form a 3-inch pancake. Cook, turning once, until golden for about 15 minutes on each side. Transfer to plate; keep warm. With remaining oil and batter, cook remaining pancakes. Sprinkle with Parmesan cheese. Makes 4-6 servings. Compliments of California Wild Rice Advisory Board :: www.cawildrice.com