Rice, Parmesan and Dried Tomato Pancakes

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READY IN: 50mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Combine onion and olive oil in large, wide skillet with tight-fitting lid.
  • Cook, stirring, over low heat until onion is tender, about 5 minutes.
  • Stir in rice, dried tomatoes and rosemary.
  • Cook and stir 1 minute over low heat.
  • Add broth and salt.
  • Bring to boil over high heat, stirring once.
  • Cover and cook over low heat until liquid is absorbed, about 15 minutes.
  • Uncover and stir in cheese.
  • Let stand until lukewarm.
  • Can be made ahead to this point and refrigerated for several days.
  • Add egg and stir to blend.
  • Using 1/4 cup measure, form rice mixture into small pancakes about 2 inches in diameter and 1/2 inch thick.
  • To keep rice from sticking to hands, rinse hands frequently with cold water.
  • Coat large, non-stick skillet or griddle with a thin film of olive-oil.
  • Heat over medium heat.
  • Add pancakes in batches and cook until golden brown on one side, about 5 minutes.
  • Carefully turn pancakes, using wide spatula, and brown other side.
  • (Keep warm in oven on lowest setting until all are done).
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