1/2 c Onion, chopped
1 tb Extra-virgin olive oil
1 c Rice, medium-grain, Italian
1/4 c Dried tomatoes, snipped
1 ts Rosemary, dried
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, 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
From
Yields
4 Servings