Shredded Root Vegetable Ragout under a wild rice pancake


by: Gillian

Here the rice-studded batter is poured over the ragout, then baked, making a savory cakelike topping. However, there's no reason you can’t make the batter into crepes, flop one on the plate and another over the vegetables, then serve with sour cream or the goat cheese sauce. For a vegan version, simply serve the ragout with wild rice. A German or Alsatian Riesling would be a crisp, lively beverage to swirl and sip with this dish.


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serves: 6


2 cups cooked wild rice or long-grain brown rice

3 eggs, separated

1 cup milk

3 tablespoons oil or melted butter

3/4 cup whole wheat pastry flour or all—purpose flour

2 teaspoons baking powder

sea salt and freshly ground pepper

2 scallions (including some of the greens, thinly sliced)

1 tablespoon chopped tarragon

1 tablespoon chopped parsley


2 tablespoons olive oil

2 leaves bay

1 red onion, finely diced

2 tablespoons chopped tarragon

1 large red beet, peeled and coarsely grated

1 large carrot, peeled and coarsely grated

1 large parsnip, peeled and coarsely grated

4 cups thinly sliced red cabbage

sea salt and freshly ground pepper

1 tart apple, grated

1 tablespoon tomato paste

1/2 cup vinegar: apple-balsamic, balsamic, or aged red wine

1/2 cup toasted walnuts, chopped

5 ounces fresh goat cheese

sour cream for serving

Nutrition Facts
Shredded Root Vegetable Ragout under a wild rice pancake

Servings Per Recipe: 6

Amount per Serving

Calories: 514

  • Total Fat: 29.3 g
  •     Saturated Fat: 8.5 g
  •     Trans Fat: 0 g
  • Cholesterol: 106.2 mg
  • Sodium: 224.8 mg
  • Total Carbs: 50.3 g
  •     Dietary Fiber: 8.2 g
  •     Sugars: 15.6 g
  • Protein: 17.2 g

how is this calculated?

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1.  Oil a 9- by 12-inch gratin dish or 6 large individual gratin dishes.

2.  Chop half the wild rice finely and leave the rest whole. Mix the egg yolks with the milk and oil, then whisk in the flour, baking powder, 1/2 teaspoon salt, and the rice. Stir in the scallions and herbs and season with pepper. Let the batter rest while you prepare the vegetables.

3.  Heat the oil in a wide skillet with the bay leaves. Add the onion and tarragon, saute over medium-high heat for a few minutes, then add the beet, carrot, parsnip, and cabbage. Season with 1 teaspoon salt and cook, frequently turning the vegetables in the pan, until the cabbage is tender, 10 minutes or longer. Halfway through the cooking, add the apple and 1/2 cup water so that the vegetables stay moist.

4.  Once the vegetables are tender, stir in the tomato paste and vinegar. Toss well, taste for salt, season with pepper, then turn off the heat. If no moisture remains, add another 1/2 cup water. Stir in the nuts, then transfer the vegetables to the prepared baking dish(es). Cover and refrigerate if you’re not ready to finish the dish at this point. Otherwise, preheat the oven to 375°F.

5.  When ready to bake, crumble the goat cheese into the vegetables and toss briefly. Whip the egg whites with a pinch of salt until stiff, then fold them into the batter. Give a turn before pouring it over the vegetables so that the rice is distributed evenly. Bake until puffed and heated through, about 25 minutes. Serve with sour cream on the side.

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