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
Yields
4 Servings