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Rice, Parmesan And Dried Tomato Pancakes

Rice, Parmesan And Dried Tomato Pancakes is built on Onion Chopped, Extra Virgin Olive Oil, Rice Medium Grain Italian, Dried Tomatoes Snipped, and Chicken Broth. Keep it handy for the next time you cook it.

Ingredients

• 1/2 cup
• 1 tbsp
• 1 cup
• 1/4 cup
• 2 1/2 cup
• 1/2 tsp
• 1/2 cup

Method (preview)

1. 1

   Combine onion and olive oil in large, wide skillet with tight-fitting lid.

2. 2

   Cook, stirring, over low heat until onion is tender, about 5 minutes.

3. 3

   Stir in rice, dried tomatoes and rosemary. Cook and stir 1 minute over low heat.

4. 4

   Add broth and salt.

5. 5

   Bring to boil over high heat, stirring once.

6. 6

   Cover and cook over low heat until liquid is absorbed, abotu 15 minutes.

7. 7

   Uncover and stir in cheese.

8. 8

   Let stand until lukewarm.

9. 9

   Add egg and stir to blend.

10. 10

    Using 1/4 cup measure, form rice mixture into small pancakes about 2 inches in diameter and 1/2 inch thick.

11. 11

    To keep rice from sticking to hands, rinse hands frequesntly with cold water.

12. 12

    Heat over medium heat.

13. 13

    Add pancakes in batches and cook until golden brown on one side, about 5 minutes.

14. 14

    Recommended side dishes: Escarole with Garlic, Roasted Peppers