YIELD: 30 pieces 2½ cups prepared blend of wild rice (Colusari red rice, wild rice, grano, sprouted brown rice and long-grain parboiled brown rice) 4 cups whole grain pancake batter, prepared 1 Tbsp. olive oil 5 cloves garlic, minced 2 cups roasted corn 1 bunch scallions, diced 5 avocados ½ cup sour cream 2 limes 1 tsp. kosher salt 1 lb. 26/30 count shrimp, peeled, deveined extra virgin olive oil for sautéing shrimp and cooking cakes chipotle or other chile pepper seasoning (choose your ...

Register to view this Article

Why Register for FREE?


Registering for Premium Content on Food Management will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick. 

Already registered? here.