Hashed Brown Rice Pancakes

Makes 10 Servings


2 bags Minute® Rice and Quinoa, uncooked
1/2 cup onion, finely chopped
3 each eggs, beaten
1/2 cup milk
1/3 cup shredded Cheddar cheese
2 Tbsps instant oatmeal
1/2 tsp salt
1/4 tsp freshly ground black pepper
non-stick cooking spray
1 1/2 cups apple sauce


Prepare rice according to package directions.  Add onions and set aside and keep warm. In a large bowl combine eggs, milk, cheese, oatmeal, salt and pepper.  Add rice and mix thoroughly.  Heat griddle or large skillet to medium heat.  Coat with non-stick cooking spray.  Spoon 1/4 cup  mixture onto griddle and flatten slightly.  Cook 2 minutes per side or until edges start to brown and  pancake is set.  Remove to serving platter.  Do not stack to assure pancakes remain crisp. Serve with apple sauce.