Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2 1/2           cups  cooked wild rice
  1             medium  shallot -- (approx 2 T.)
                        -- minced
  2              large  eggs
  1 1/2    tablespoons  flour
     1/2      teaspoon  dried dill
     1/2      teaspoon  salt
                        freshly grated nutmeg -- to taste
                        unsalted butter -- for frying
     1/2           cup  light sour cream
     1/4           cup  mango chutney

Preparation:

1. Put the cooked rice, shallot, eggs, dill, salt and nutmeg in a small bowl. Stir until combined. 2. Heat 1 T. of butter on a nonstick griddle or large nonstick skillet over medium heat. When it is hot, use 1 scant tablespoon of the rice mixture to form the pancakes. With the back of a spoon, spread the mixture into neat, flat rounds. Cook, turning once, until they are set, about 3 minutes per side. Preheat with the remaining rice mixture, adding more butter as necessary. 3. To serve, top each pancake (more textured side up) with 1 tsp sour cream and 1/2 tsp. chutney. Serve warm or at room temperature. 4. The pancakes can be made 2 days in advance and refrigerated, or wrapped airtight and frozen for as long as 2 months. To reheat the pancakes, bring then to room temperature, still wrapped. When ready to reheat them, unwrap and place them in a single layer on a caking sheet. Bake in a preheated 325 degree oven until they are warm, about 10 minutes.

Nutritional Information:

637 Calories (kcal); 13g Total Fat; (17% calories from fat); 31g Protein; 104g Carbohydrate; 383mg Cholesterol; 1220mg Sodium