Rice, Parmesan And Dried Tomato Pancakes

RICE, PARMESAN AND DRIED TOMATO PANCAKES

4 Preparation Time :

Categories : Main Dish Vegetables

Appetizers

Amount Measure Ingredient -- Preparation Method -- -- --

1/2 c Onion, chopped

1 tb Extra-virgin olive oil

1 c Rice, medium-grain, Italian

1/4 c Dried tomatoes, snipped

1 t Rosemary, dried

2 1/2 c Chicken broth

Or vegetable broth

1/2 ts Salt

1/2 c Parmesan cheese, grated

1 Egg, lightly beaten

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, abotu 15 minutes. Uncover

and stir in cheese. Let stand until lukewarm. Can be made ahead to this

point and refridgerated for several days.

Add egg and stir to blend. Using 1/4 cup measure, form rice mixture into 2 inches in diameter and 1/2 inch thick. To keep

rice from sticking to hands, rinse hands frequesntly 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).

Recommended side dishes: Escarole with Garlic, Roasted Peppers - - - - - - - - - - - - - - - - - -