1/2 c Onion, chopped 2 1/2 c Chicken broth
1 tb Extra-virgin olive oil Or vegetable broth
1 c Rice, medium-grain, Italian 1/2 ts Salt
1/4 c Dried tomatoes, snipped 1/2 c Parmesan cheese, grated
1 ts Rosemary, dried 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
Yields
4 servings
