Arborio Rice, Parmesan, and Green Pea Pancakes

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

Yield:

4 servings (serving size: 2 pancakes)

Recipe from

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

Ingredients

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)

Preparation

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.

Note:

Marie Simmons,

April 2006
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