Rice, Parmesan And Dried Tomato Pancakes

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 1/2 cup onion, chopped
• 1 tablespoon extra virgin olive oil
• 1 cup italian medium grain rice
• 1/4 cup dried tomatoe, snipped
• 1 teaspoon dried rosemary
• 2 1/2 cups vegetable broth
• 1/2 teaspoon salt
• 1/2 cup parmesan cheese, grated
• 1 egg, lightly beaten

Recipe

• 1 combine onion and olive oil in large, wide skillet with tight-fitting lid.
• 2 cook, stirring, over low heat until onion is tender, about 5 minutes.
• 3 stir in rice, dried tomatoes and rosemary.
• 4 cook and stir 1 minute over low heat.
• 5 add broth and salt.
• 6 bring to boil over high heat, stirring once.
• 7 cover and cook over low heat until liquid is absorbed, about 15 minutes.
• 8 uncover and stir in cheese.
• 9 let stand until lukewarm.
• 10 can be made ahead to this point and refrigerated for several days.
• 11 add egg and stir to blend.
• 12 using 1/4 cup measure, form rice mixture into small pancakes about 2 inches in diameter and 1/2 inch thick.
• 13 to keep rice from sticking to hands, rinse hands frequently with cold water.
• 14 coat large, non-stick skillet or griddle with a thin film of olive-oil.
• 15 heat over medium heat.
• 16 add pancakes in batches and cook until golden brown on one side, about 5 minutes.
• 17 carefully turn pancakes, using wide spatula, and brown other side.
• 18 (keep warm in oven on lowest setting until all are done).