Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Main Dish Vegetables
Appetizers
Amount Measure Ingredient -- Preparation Method
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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
small pancakes about 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
