Arborio Rice, Parmesan, and Green Pea Pancakes

Arborio Rice, Parmesan, and Green Pea PancakesRecipe
Randy Mayor
On the side, serve roasted red peppers with olive oil and chopped fresh thyme.


4 servings (serving size: 2 pancakes)

Recipe from

Cooking Light

Nutritional Information

Calories 224
Caloriesfromfat 31 %
Fat 7.8 g
Satfat 2.7 g
Monofat 3.2 g
Polyfat 1.2 g
Protein 11.7 g
Carbohydrate 26.4 g
Fiber 2.7 g
Cholesterol 115 mg
Iron 1.4 mg
Sodium 677 mg
Calcium 142 mg


Cooking spray
1/2 cup finely chopped onion
1 cup uncooked Arborio rice or other short-grain rice
2 3/4 cups water
3/4 teaspoon salt
1 cup fresh or frozen green peas
1/2 cup (2 ounces) freshly grated Parmigiano-Reggiano cheese
2 large egg whites
1 large egg
2 teaspoons canola oil
Thinly shaved Parmigiano-Reggiano cheese (optional)


Heat a large saucepan over medium heat. Coat pan with cooking spray. Add onion; cook for 5 minutes or until tender, stirring occasionally. Add rice; cook for 1 minute, stirring constantly. Add water and salt; bring to a boil. Cover, reduce heat to low, and cook for 15 minutes. Stir in peas and grated cheese; cook 2 minutes, stirring constantly. Cover, remove from heat, and let stand 15 minutes.

Combine egg whites and egg in a large bowl. Add rice mixture, stirring until blended.

Heat oil in a nonstick griddle or large nonstick skillet over medium heat. Spoon 1/2 cup rice mixture per pancake onto hot pan, spreading each to a 4-inch diameter. Cook 6 minutes on each side or until the bottoms are browned. Garnish with shaved cheese, if desired.