Wild-Rice Griddle Cakes

4 servings

• 1/2 cup cooked wild rice
• 1/2 cup cooked long grain rice
• 1/4 cup all-purpose flour
• 1/4 cup finely chopped pecans
• 1 apple, small, peeled and shredded
• 1 thinly sliced green onions
• 1 beaten egg
• 1 dash ground nutmeg
• 1 dash salt
• 1 dash fresh ground black pepper

Stir together all ingredients. Heat a lightly greased skillet on medium heat. For each griddle cake, drop a rounded Tablespoon of rice mixture onto hot pan; flatten slightly. Cook 2 to 3 minutes on each side until lightly browned. Makes about 12. Serve with a dollop of plain non-fat yogurt

Bon appetit!