Type what you have

Ingredients

• ✓ wild rice
• ground turkey
• butter
• carrot
• onion
• celery
• garlic
• chicken broth
• milk
• parsley
• thyme
• black pepper

Instructions

1. 1 Heat a large skillet over medium-high heat. Cook and stir ground turkey in the hot skillet until browned and crumbly, 5 to 7 minutes. Remove from the heat. Drain and discard grease.
2. 2 Melt butter in a skillet over medium heat; stir in carrots, onion, celery, and garlic. Cook and stir until the onion has softened and turned translucent, about 10 minutes.
3. 3 Add broth, milk, parsley, thyme, and pepper. Stir in turkey and bring to a boil. Reduce heat to medium-low and simmer for 30 minutes. Stir in rice and cook until heated through, about 5 minutes.

By Tracy Czarny

Ingredients

• ✓ wild rice
• chicken stock
• water
• chicken broth
• leek soup mix
• carrot
• celery
• chicken
• long grain rice
• half-and-half
• black pepper
• butter
• all-purpose flour

Instructions

1. 1 Combine chicken stock, water, chicken broth, and soup mix in a large pot over medium heat. Stir until all soup mix is dissolved, and bring to a boil.
2. 2 Add carrots and celery, reduce heat, and simmer for 10 minutes. Add chicken and rice, cover, and simmer for 20 minutes. Add half-and-half and pepper and simmer for 10 more minutes, being very careful it doesn't scorch.
3. 3 Meanwhile, melt butter in a small pot. Add flour and stir to make a paste. Cook for 1 minute, then slowly add 2 ladles of liquid from the soup; whisk until no lumps remain. Add this mixture to the soup and stir until well combined. Continue to simmer until soup thickens slightly, 2 to 3 minutes. Serve immediately.

By Val-Flowers

Ingredients

• ✓ wild rice
• butter
• mushroom
• shallot
• garlic
• long grain rice
• seasoning packet
• water
• chicken
• cream of chicken soup
• half-and-half
• chicken broth
• pimento pepper
• cheddar cheese

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot), select Saute function, and add butter. Add mushrooms, shallot, and garlic to the melted butter, and saute until fragrant, 3 to 5 minutes. Stir in rice and seasoning packet. Pour in water. Add chicken, hit cancel, and close and lock the lid.
2. 2 Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
3. 3 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
4. 4 Select Saute function and add condensed soup, half-and-half, chicken broth, and pimento peppers. Stir to combine. Add Cheddar cheese and stir until melted and heated through, 3 to 5 minutes. Serve immediately.

By thedailygourmet

Ingredients

• ✓ wild rice
• half-and-half
• curry powder
• marjoram
• thyme
• black pepper
• onion powder
• garlic powder
• bay leaf
• garlic
• carrot
• celery
• celery
• onion
• chicken bouillon
• water
• turkey leg

Instructions

1. 1 Place turkey legs, water, bouillon cubes, onion, celery, carrots, garlic, bay leaves, garlic powder, onion powder, black pepper, thyme, marjoram, and curry powder in a soup pot; bring to a boil. Reduce heat and simmer for 30 minutes.
2. 2 Stir in wild rice. Simmer soup for at least 1 hour. Remove turkey legs; strip meat from the bones and tendons. Chop meat and return it to soup.
3. 3 Pour in half-and-half and heat to just below a simmer; cook on low heat for about 30 more minutes.

By MAERYON74

Ingredients

• ✓ wild rice
• butter
• onion
• celery
• all-purpose flour
• turkey broth
• carrot
• turkey
• almond
• kosher salt
• black pepper
• lemon juice
• half and half

Instructions

1. 1 Gather all ingredients.
2. 2 Melt butter in a soup pot over medium heat. Add onion and celery; cook and stir until translucent, about 5 minutes.
3. 3 Stir in flour, and cook until it turns a pale, yellowish-brown color, 3 to 5 minutes.
4. 4 Gradually whisk in turkey stock until smooth and no lumps of flour remain.
5. 5 Stir in carrot and bring mixture to a simmer. Cook, whisking constantly, until stock is thick and smooth and carrots are tender, about 2 minutes.
6. 6 Stir in turkey, wild rice, almonds, salt, and pepper; simmer until heated through, about 5 minutes.
7. 7 Stir in lemon juice and half-and-half; heat until just below a boil. Serve immediately.

By Galynn

Ingredients

• ✓ wild rice
• lemon juice
• olive oil
• dijon mustard
• salt
• black pepper
• water
• butter
• red cabbage
• red bell pepper
• fennel bulb
• kale leaves
• lemon

Instructions

1. 1 Whisk 1/2 cup lemon juice, olive oil, Dijon mustard, salt, and pepper together in a large bowl until dressing is smooth.
2. 2 Bring water, wild rice, and butter to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender, 30 to 45 minutes. Drain excess liquid and cook uncovered until water is completely evaporated, about 5 minutes more. Stir rice and let cool slightly.
3. 3 Combine cabbage, red bell peppers, and fennel in the bowl with dressing; toss to evenly coat. Place kale on top of the cabbage mixture and spoon warm wild rice over kale; let sit until kale is slightly wilted, 5 to 10 minutes. Toss until salad is evenly mixed, adding more lemon juice to taste.

By ScandoGirl

Ingredients

• ✓ wild rice
• olive oil
• onion
• celery
• garlic
• all-purpose flour
• vegetable broth
• carrot
• almond
• red pepper flakes
• half-and-half
• salt
• pepper

Instructions

1. 1 Heat oil in a large pot over medium heat. Stir in garlic, onion, and celery, and cook until the onion has softened and turned translucent, about 5 minutes. Stir in flour, and cook for 3 minutes more. Pour in the vegetable broth, then bring to a boil. Reduce heat to medium-low, and simmer for 10 minutes, stirring frequently.
2. 2 Stir in wild rice, carrot, almonds, and red pepper flakes; return to a simmer, and cook until the carrots are tender, about 5 minutes. Stir in half and half, and cook until warmed through. Season to taste with salt and pepper before serving.

By chel79

Ingredients

• ✓ wild rice
• black pepper
• salt
• white sugar
• tomato
• tomato puree
• basmati rice
• garlic
• carrot
• onion
• cabbage
• white pepper
• paprika
• olive oil
• beer
• vegetable stock
• chuck steak

Instructions

1. 1 Cut chuck steak into cubes.
2. 2 Combine vegetable stock and beer in a Dutch oven and bring to a boil. Add chuck steak and return to a boil; skimming off and discarding any foam from the top. Add olive oil, paprika, and pepper. Reduce heat and simmer until meat is very tender, 1 to 2 hours.
3. 3 Add cabbage, onions, carrots, garlic, basmati and wild rice; simmer for 30 minutes. Add tomato puree, diced tomatoes, and sugar; simmer for another 30 minutes. Season with salt and pepper and serve.

By kpandres

Ingredients

• ✓ wild rice
• olive oil
• canola oil
• garlic
• dijon mustard
• honey
• white balsamic vinegar
• black pepper
• salt
• basil
• corn kernel
• green bell pepper
• red bell pepper
• yellow bell pepper
• currant
• red onion
• orzo pasta
• water

Instructions

1. 1 Bring 2 cups water and wild rice to a boil in a saucepan; reduce heat to medium-low, cover, and simmer until rice is tender but not mushy, 20 to 45 minutes, depending on rice variety and package directions.
2. 2 Drain excess liquid, fluff rice with a fork, and continue to cook, uncovered, 5 minutes more. Spread in a shallow dish, cool to room temperature, then refrigerate until cold, about 20 minutes.
3. 3 Meanwhile, bring a large pot of lightly salted water to a boil. Cook orzo in the boiling water, stirring occasionally until tender yet firm to the bite, 7 to 8 minutes. Drain orzo, rinse with cold water, then refrigerate to chill.
4. 4 Combine chilled rice and orzo in a large bowl; stir in onion, currants, bell peppers, and corn. Season with 2 tablespoons basil, salt, and black pepper.
5. 5 Whisk vinegar, honey, remaining ½ tablespoon basil, mustard, and garlic together in a separate bowl; slowly whisk in canola and olive oils until emulsified. Stir vinaigrette into rice-orzo mixture; season with salt and black pepper, if desired. Refrigerate before serving for 2 hours.

By CWillemin

Ingredients

• ✓ wild rice
• parsley
• almond
• pecan
• black pepper
• salt
• salt
• garlic powder
• paprika
• white pepper
• onion
• cider vinegar
• white wine vinegar
• sugar
• vegetable oil
• red onion
• currant
• corn
• red bell pepper
• orange bell pepper
• orzo

Instructions

1. 1 Combine orzo, wild rice, orange bell pepper, red bell pepper, corn, currants, and red onion together in a large bowl.
2. 2 Blend vegetable oil, sugar, white wine vinegar, cider vinegar, minced onion, white pepper, paprika, garlic powder, and 1 pinch salt together in a blender or food processor until smooth.
3. 3 Mix pecans, almonds, and parsley into orzo mixture. Drizzle enough dressing to coat salad; toss to evenly coat. Season with salt and black pepper.

By bellepepper

Ingredients

• ✓ wild rice
• long-grain white rice
• black sesame seed
• green onion
• orange bell pepper
• yellow bell pepper
• red bell pepper
• bamboo shoot
• broccoli
• garlic
• chicken breast
• vegetable oil
• ginger
• garlic powder
• stevia powder
• sesame oil
• orange
• soy sauce

Instructions

1. 1 Combine soy sauce, orange juice, sesame oil, stevia powder, garlic powder, and ginger for teriyaki dressing in a small saucepan. Bring to a boil over medium-high heat, stirring constantly; continue cooking until the mixture thickens slightly. Remove and set aside.
2. 2 Heat a large skillet over medium-high heat. Add vegetable oil and heat until shimmering, 1 to 2 minutes. Add chicken and garlic; stir-fry for 2 to 3 minutes. Add broccoli and continue to stir-fry, 4 to 6 minutes. Add bamboo shoots and bell peppers; cook for an additional 4 to 6 minutes.
3. 3 Carefully pour the teriyaki dressing into the skillet (watch for splattering); cook until chicken is no longer pink in the center and juices run clear, and the vegetables are tender, about 5 minutes more.
4. 4 Remove from heat and stir in green onion and sesame seeds, reserving some of each for garnish. Serve immediately over cooked white and wild rice with the reserved green onions and sesame seeds.

By Mitchell Webber

Ingredients

• ✓ wild rice
• sesame oil
• vegetable oil
• sesame oil
• shallot
• green onion
• walnut
• cranberry
• white rice
• cornstarch
• turkey
• orange zest
• garlic
• ginger root
• white sugar
• plum wine
• white vinegar
• orange juice
• soy sauce
• turkey broth
• cranberry sauce
• shallot
• sesame oil
• green onion
• black pepper
• red chile
• vegetable oil

Instructions

1. 1 Heat 3 tablespoons vegetable oil in a small skillet over medium heat. Toast dried red chiles in the hot oil until they turn dark red, about 2 minutes. Toss black pepper, 2 chopped green onions, light sesame oil, and 1 small chopped shallot into the hot oil; remove from heat.
2. 2 Blend cranberry sauce, turkey broth, soy sauce, orange juice, white vinegar, plum wine, ginger, garlic, and orange zest in a blender until smooth. Transfer to a bowl. Stir toasted red pepper mixture into glaze. Divide glaze in half.
3. 3 Place turkey into a large basting bag and pour half the glaze over the turkey and into the cavity. Seal the bag and refrigerate turkey overnight.
4. 4 Dissolve cornstarch in the remaining half of the glaze and refrigerate in a covered container.
5. 5 Preheat oven to 325 degrees F (165 degrees C).
6. 6 Remove turkey from marinade; discard the used marinade. Set turkey onto a rack inside a roasting pan.
7. 7 Mix white rice, wild rice, dried cranberries, walnuts, 2 small chopped green onions, 1 chopped shallot, and 1 tablespoon sesame oil in a bowl. Lightly stuff the turkey cavity with the rice mixture. Combine 1/3 cup vegetable oil with 1/3 cup sesame oil in a bowl and set aside.
8. 8 Roast turkey in the preheated oven, basting with vegetable and sesame oil mixture every 15 minutes, until skin is browned and crisp, about 2 hours. Stir reserved glaze containing cornstarch thoroughly and baste turkey every 15 minutes until glaze has baked onto turkey and an instant-read meat thermometer inserted into the thickest part of a thigh reads 165 degrees F (75 degrees C), 1 1/2 to 2 more hours.

By Seattle Charlette

Ingredients

• ✓ wild rice
• pork chop
• onion soup mix
• water

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Brown pork chops in a medium skillet over medium heat. In a medium bowl combine the soup mix and rice. Mix together and spread in the bottom of a 9x13 inch baking dish. Lay browned chops on top of rice. Pour water over all, gently. Cover dish tightly with aluminum foil and bake in the preheated oven for 1 hour, or until internal temperature of the pork has reached 145 degrees F (63 degrees C).

By Leslie in AK

Ingredients

• ✓ wild rice
• long grain rice
• butter
• orange
• pecan

Instructions

1. 1 In a saucepan, saute rice in butter until brown, stirring frequently.
2. 2 Stir in contents of seasoning packet and orange zest.
3. 3 Mix together the orange juice and enough water to equal 2-1/3 cups water and add to rice.
4. 4 Bring to a boil, cover and simmer until liquid is absorbed, about 25 minutes.
5. 5 Stir in toasted pecans.

By Uncle Ben's

Ingredients

• ✓ wild rice
• long grain rice
• sour cream
• green chile
• cheddar cheese

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C). Lightly grease a medium baking dish.
2. 2 Prepare instant long grain and wild rice mix according to package directions.
3. 3 Spread 1/2 of the cooked rice mix over the bottom of the prepared baking dish. In a bowl, mix the sour cream and green chiles. Spread 1/2 of the sour cream mixture over rice, and top with 1/2 of the cheese. Repeat the layers.
4. 4 Bake 25 minutes in the preheated oven, or until bubbly.

By PC48

Ingredients

• ✓ wild rice
• water
• vegetable oil
• chicken breast
• green bean
• cream of mushroom soup
• mayonnaise

Instructions

1. 1 Preheat an oven to 350 degrees F (175 degrees C).
2. 2 Bring the wild rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender but not mushy, 20 to 25 minutes. Drain off any excess liquid, fluff the rice with a fork, and cook uncovered 5 minutes more.
3. 3 While the rice cooks, heat the oil in a pan over medium heat. Add the chicken and cook until completely browned on all sides, about 5 minutes. Combine the rice, chicken, green beans, mushroom soup, and mayonnaise in a large baking dish.
4. 4 Bake in the preheated oven until the chicken is no longer pink in the center, about 45 minutes.

By JEHASTY

Ingredients

• ✓ wild rice
• chicken broth
• water chestnut
• butter
• salt
• mushroom
• onion

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Bring chicken broth to a boil in a medium saucepan.
3. 3 Mix chicken broth, uncooked wild rice, water chestnuts, 2 tablespoons butter, and salt in a 1 1/2-quart baking dish.
4. 4 Cover and bake in the preheated oven for 30 minutes.
5. 5 While rice mixture is baking, melt remaining butter in a medium skillet over medium heat. Place mushrooms and onion in the skillet; slowly cook and stir until tender. Stir mushrooms and onion into wild rice mixture.
6. 6 Cover and continue baking until liquid has been absorbed, about 30 more minutes.

By CORWYNN DARKHOLME

Ingredients

• ✓ wild rice
• lentil
• water
• vegetable broth
• mixed vegetable
• milk
• american cheese

Instructions

1. 1 Rinse and sort lentils, discarding any debris or blemished lentils.
2. 2 Combine lentils and water in a medium saucepan. Bring to a boil; cover, reduce heat to low and simmer for 5 minutes. Let stand for 1 hour, covered. Drain and rinse lentils.
3. 3 Using a medium saucepan cook rice according to package directions.
4. 4 In a medium stock pot add lentils, cooked rice, vegetable broth, frozen mixed vegetables, milk and American cheese. Bring to a boil; reduce heat to low and simmer, uncovered for 20 minutes. Garnish as desired.

By CORWYNN DARKHOLME

Ingredients

• ✓ wild rice
• water
• butter
• onion
• all-purpose flour
• chicken broth
• ham
• carrot
• almond
• half and half

Instructions

1. 1 In a pot, bring wild rice and water to a boil. Reduce heat to low, cover, and simmer 45 minutes.
2. 2 In a separate pot, melt butter over medium heat, and sauté onion until tender. Blend in flour until smooth, and gradually stir in chicken broth. Stirring constantly, bringing mixture to a boil. Reduce heat to low, and mix in cooked rice, ham, carrots, and almonds. Continue to cook and stir about 5 minutes, until heated through. Thoroughly blend half-and-half into soup just before serving.

By Debra B

Ingredients

• ✓ wild rice
• butter
• onion
• all-purpose flour
• chicken broth
• carrot
• ham
• milk
• parsley
• sweet vermouth

Instructions

1. 1 In a medium saucepan, boil rice in water 30 minutes. Drain, rinse, and set aside.
2. 2 Meanwhile, in a large soup pot, melt butter over medium heat. Cook onion in butter until translucent. Stir in flour all at once to form a roux. Stir in broth, a little at a time, and cook until slightly thickened. Stir in carrots, ham, milk, parsley and reserved rice. Reduce heat and simmer 15 minutes.
3. 3 Stir in vermouth and simmer 30 minutes more. Serve.

By Bette Wirth

Ingredients

• ✓ wild rice
• water
• butternut squash
• chicken broth
• orange juice
• butter
• onion
• garlic
• curry powder
• salt
• black pepper

Instructions

1. 1 In a pot, bring the wild rice and water to a boil. Reduce heat to low, cover, and simmer 45 minutes.
2. 2 Place the squash in a medium pot with enough water to cover, and bring to a boil. Cook 15 minutes, or until tender. Drain, return to the pot, and mash. Mix in the chicken broth and orange juice.
3. 3 Melt the butter in a skillet over medium heat, and saute the onion and garlic until tender. Season with the curry powder. Reduce heat to low, and continue cooking about 12 minutes, stirring occasionally.
4. 4 In a blender or food processor, blend the squash and broth with the onion and garlic mixture until smooth. Return to the medium pot, mix in the cooked wild rice, and cook until heated through. Season with salt and pepper to serve.

By Connie Dempsey

Ingredients

• ✓ wild rice
• water
• chicken broth
• corn kernel
• green onion
• red bell pepper
• green bell pepper
• parsley
• tarragon
• cornstarch
• water

Instructions

1. 1 In a medium sauce pan cook rice in 6 cups water until cooked through and tender.
2. 2 In a large saucepan or stock pot combine broth, cooked rice, corn, green onions, red and green bell pepper, parsley and tarragon. Mix well and cook over medium heat until mixture boils. Reduce heat and simmer 5 minutes or until corn is tender.
3. 3 In a small bowl, mix cornstarch and water. Add to soup mixture and cook for 5 minutes. Stir occasionally and serve once soup has thickened.

By CORWYNN DARKHOLME

Ingredients

• ✓ wild rice
• turkey sausage
• onion
• cream of potato soup
• cream of chicken soup
• milk
• evaporated milk
• processed cheese

Instructions

1. 1 In a medium skillet, fry the Italian sausage and onions until sausage is no longer pink. Drain and set aside. In a small saucepan, cook wild rice with 2 cups of water until tender; set aside.
2. 2 In a stockpot, combine the cooked sausage and onions, rice, potato and chicken soups, milk, and evaporated milk. Cook over low heat until warm. Stir in the processed cheese and heat, stirring occasionally until cheese is melted.

By Heather

Ingredients

• ✓ wild rice
• long grain rice
• ground beef
• corn
• cheddar cheese
• taco seasoning mix
• water
• green onion
• tortilla chip

Instructions

1. 1 Heat a large nonstick skillet over medium heat. Cook ground beef, crumbling as it cooks, until browned, about 8 minutes. Drain liquid from pan. Add water and taco seasoning to beef.
2. 2 Cook rice according to package directions. Add cooked rice to beef mixture; stir in corn. Increase heat and bring to a boil. Simmer until liquid is absorbed, about 7 minutes, stirring constantly. Remove pan from heat.
3. 3 Sprinkle in the cheese and mix to incorporate. Top with green onions if desired. Serve with tortilla chips.

By Uncle Ben's

Ingredients

• ✓ wild rice
• butter
• pork chop
• water
• long grain rice
• herb
• corn
• tomato

Instructions

1. 1 Heat butter in a skillet over medium heat; cook pork chops in the melted butter until cooked through, 10 to 15 minutes. Remove pork chops from skillet and cut into bite-sized pieces.
2. 2 Pour water and long grain and wild rice mix with herbs into the same skillet; stir well. Layer pork chop pieces over rice. Pour corn over pork chops layer; top with tomatoes. Cover skillet and simmer until rice is tender and liquid is absorbed, 30 to 40 minutes.

By CHELEE

Ingredients

• ✓ wild rice
• chicken leg quarter
• instant long grain rice
• water
• cream of chicken soup
• sour cream
• garlic
• garlic
• broccoli

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Place chicken quarters in a 9x13 inch baking dish and bake in preheated oven, covered, for 45 minutes.
3. 3 Meanwhile, in a large bowl combine rice and seasoning packages, water, soup, sour cream, crushed garlic, minced garlic and broccoli. Mix well.
4. 4 Remove chicken to a platter and drain oil. Spread rice mixture in the bottom of the baking dish, then arrange chicken on top of rice. Bake uncovered for 30 to 45 minutes, or until wild rice is opened up and liquid is absorbed.

By Eve Lange

Ingredients

• ✓ wild rice
• ground beef
• long grain rice
• water
• taco seasoning mix
• corn
• cheddar cheese
• green onion
• tortilla chip

Instructions

1. 1 Heat a large nonstick skillet over medium heat. Cook ground beef, crumbling as it cooks, until browned, about 8 minutes. Drain liquid from pan. Add water and taco seasoning to beef.
2. 2 Cook rice according to package directions. Add cooked rice to beef mixture; stir in corn. Increase heat and bring to a boil. Simmer until liquid is absorbed, about 7 minutes, stirring constantly. Remove pan from heat.
3. 3 Sprinkle in the cheese and mix to incorporate. Top with green onions if desired. Serve with tortilla chips.

By Uncle Ben's

Ingredients

• ✓ wild rice
• olive oil
• onion
• mushroom
• cashew
• rosemary
• chicken stock
• long grain rice

Instructions

1. 1 Heat oil in a skillet over medium heat. Saute onions until tender and translucent. Stir in mushrooms, and saute until soft. Add rosemary, and cook for 1 minute. Stir in cashews, and cook for 1 minute. Transfer to a medium saucepan.
2. 2 Pour in chicken stock, and stir in rice. Cover, and bring to a boil. Reduce heat, and simmer until water is absorbed. Remove from heat, and let stand for 5 minutes. Stuff into the cavity of a small roasting chicken.

By Grant Andrew Dzuba

Ingredients

• ✓ wild rice
• chicken broth
• water
• rosemary
• black pepper
• mixed vegetable
• long grain white rice
• turkey
• tomato

Instructions

1. 1 In a large soup kettle. combine broth, water, rosemary, and black pepper. Bring to boil; stir in mixed vegetables, box of rice, and seasoning packet.
2. 2 Return to boiling; reduce heat. Cover and simmer for 10 to 15 minutes or until vegetables and rice are tender. Stir in turkey and tomatoes; heat through. Stir in black pepper.

By Red Gold

Ingredients

• ✓ wild rice
• egg
• buttermilk
• vanilla extract
• all-purpose flour
• white sugar
• baking powder
• nutmeg
• salt
• butter

Instructions

1. 1 Whisk eggs, buttermilk, and vanilla in a large bowl. Whisk flour, sugar, baking powder, nutmeg, and salt in a separate bowl. Slowly add the dry ingredients to the egg mixture, mixing well to make a smooth batter. Stir in butter and cooked wild rice.
2. 2 Heat a lightly oiled griddle or skillet over medium-high heat.
3. 3 For each pancake, pour 1/4 cup batter on griddle and cook until browned, about 1 1/2 minutes. Flip and cook until browned on the other side, about 1 minute. Continue with remaining batter.

By CrdsGrl