Brown Rice and Mushroom Pancakes

Ingredients

• 0.3 teaspoon pepper black
• 3 cups brown rice cooked
• 1 teaspoon cornstarch 
• 2 tablespoons breadcrumbs dry
• 2 large eggs beaten
• 1 tablespoon thyme leaves fresh chopped
• 1  garlic clove minced
• 12 ounces mushrooms thinly sliced
• 5 teaspoons olive oil divided
• 0.5 cup onion finely chopped
• 0.5 cup bell pepper red finely chopped
• 0.8 teaspoon salt 
• 1 cup vegetable broth organic (such as Swanson Certified )

Equipment

• frying pan

Directions

1. Heat 2 teaspoons oil in a large nonstick skillet over medium heat.
2. Add mushrooms, onion, and bell pepper; cook 10 minutes or until liquid evaporates, stirring occasionally.
3. Add garlic; cook 1 minute. Stir in thyme, salt, and black pepper.
4. Remove 1 cup mushroom mixture, and set aside. Increase heat to medium-high.
5. Add broth and cornstarch to pan; bring to a boil. Cook 1 minute, stirring constantly. Keep warm.
6. Combine reserved 1 cup mushroom mixture, brown rice, breadcrumbs, and eggs; mix well.
7. Heat remaining 1 tablespoon oil in a nonstick griddle or large nonstick skillet over medium-high heat. Spoon about 1/2 cup rice batter per pancake onto hot pan, spreading each to a 4-inch diameter. Cook 5 minutes on each side or until bottoms are golden brown.
8. Serve with mushroom sauce.