Arborio Rice, Parmesan, and Green Pea Pancakes |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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On the side, serve roasted red peppers with olive oil and chopped fresh thyme. 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) |
Directions:
1. 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.
2. Combine egg whites and egg in a large bowl. Add rice mixture, stirring until blended.
3. 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.
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