Savoury Rice Waffles

Don’t get baffled by Mother’s Day, get waffles! Turn the tables on that special lady by keeping her away from the kitchen while you make delicious savoury rice waffles as part of a brunch menu. Using leftover rice will speed up this gluten-free dish.

Savoury Rice Waffles

Makes about 6 waffles.


  • 5 eggs
  • 1 tsp (5 mL) garlic powder
  • 1 tsp (5 mL) minced dry onion
  • ¼ tsp (1 mL) each salt and pepper
  • 2 ½ cups (625 mL) cooked U.S. long grain white rice
  • 3.5 oz (100 g) cooked turkey sausage, halved and sliced
  • 1 cup (250 mL) chopped spinach
  • 1 cup (250 mL) shredded old cheddar cheese
  • ½ cup (125 mL) chopped cremini mushrooms
  • ⅓ cup (75 mL) finely chopped sundried tomatoes

Maple Sambal

  • ½ cup (125 mL) maple syrup
  • 1 tbsp (15 mL) sambal oelek


  1. In a large bowl, whisk together eggs, garlic powder, onion, salt and pepper; stir in rice, sausage, spinach, cheddar, mushrooms and sundried tomatoes.
  2. Place about ¾ cup (175 mL) of mixture into waffle maker and cook until crispy and golden brown. Whisk together maple and sambal in a small bowl. Serve with waffles.

Waffles can be made up to 2 days in advance and reheated in a toaster.