Rice Parmesan And Dried Tomato Pancakes Recipes

CREAMY PARMESAN RICE

Steps:

• In a large saucepan, heat 2 cups broth, reserving remainder, over medium heat. Bring to a boil; stir in rice, salt and garlic powder. Reduce heat; simmer, covered, until most of the liquid is absorbed, about 20 minutes., Stir in Parmesan cheese. Add reserved broth, 2 tablespoons at a time, stirring constantly, until liquid is absorbed after each addition. Cook just until creamy and rice is almost tender, 5-10 minutes. Stir in parsley. Serve immediately.

PARMESAN RICE

Steps:

• In a medium saucepan with a lid, bring 1 1/2 cups water to a boil. Add rice and teaspoon salt. Cover and reduce to a simmer. Cook until water is absorbed and rice is tender, about 20 minutes. Remove from heat.
• Add butter, Parmesan, and parsley; fluff gently with a fork.

RICE, PARMESAN AND DRIED TOMATO PANCAKES

Steps:

• 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 refrigerated 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 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).