Brown Rice And Mushroom Pancakes

• 5 teaspoons olive oil, divided
• 5 cups thinly sliced mushrooms (12 ounces)
• 1/2 cup finely chopped onion
• 1/2 cup finely chopped red bell pepper
• 1 garlic clove, minced
• 1 tablespoon chopped fresh thyme
• 3/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup organic vegetable broth (such as Swanson Certified Organic)
• 1 teaspoon cornstarch
• 3 cups cooked brown rice
• 2 tablespoons dry breadcrumbs
• 2 large eggs, beaten

1. Heat 2 teaspoons oil in a large nonstick skillet over medium heat. Add mushrooms, onion, and bell pepper; cook 10 minutes or until liquid evaporates, stirring occasionally. Add garlic; cook 1 minute. Stir in thyme, salt, and black pepper. Remove 1 cup mushroom mixture, and set aside. Increase heat to medium-high. Add broth and cornstarch to pan; bring to a boil. Cook 1 minute, stirring constantly. Keep warm.
2. Combine reserved 1 cup mushroom mixture, brown rice, breadcrumbs, and eggs; mix well.
3. 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. Serve with mushroom sauce.

olive oil, mushrooms, onion, red bell pepper, garlic, thyme, salt, black pepper, vegetable broth, cornstarch, brown rice, breadcrumbs, eggs

Taken from www.myrecipes.com/recipe/brown-rice-mushroom-pancakes (may not work)