Wednesday, June 01, 2005

Arborio Rice, Parmesan, and Green Pea Pancakes

Arborio Rice, Parmesan, and Green Pea Pancakes(Adapted from CL)

1 teaspoon olive oil
1/2 cup finely chopped onion
1 cup raw Arborio rice
2 3/4 cups water
3/4 teaspoon salt
1 cup frozen baby green peas
2 ounces freshly grated Parmigiano-Reggiano cheese
2 large egg whites
1 large egg
2 teaspoons canola oil

Heat oil in a large saucepan over medium heat. Add onion and cook for 5 minutes or until tender, stirring occasionally. Add rice and cook for 1 minute, stirring constantly. Add water and salt. Bring mixture 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.

In a large bowl, whisk together egg whites and egg in a large bowl. Add in the rice mixture and combine.

Lightly oil a nonstick griddle and heat over medium heat. Spoon 1/2 cup rice mixture per pancake onto hot pan and spread to about a 4" circle. Repeat with remaining rice. Cook 6 minutes on each side or until the bottoms are browned.

Served with Edamame Dumplings


  1. How interesting! Did you eat these for lunch or dinner, or were they breakfast?

  2. We had them for dinner (and lunch the next day!)