*  Exported from  MasterCook  *

                 Rice, Parmesan And Dried Tomato Pancakes

Recipe By     :
Serving Size  : 4    Preparation Time :0:00
Categories    : Vegetables                      Italian

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2   c            Onion -- chopped
   1       tb           Extra-virgin olive oil
   1       c            Medium-grain Italian rice
     1/4   c            Dried tomatoes -- snipped
   1       ts           Dried rosemary
   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, about
  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" in diameter and 1/2" 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.

  Recommended sides: Escarole with Garlic, Roasted Peppers
 

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