Rice, Parmesan And Dried Tomato Pancakes

These savory rice pancakes offer a delightful twist on traditional breakfast fare, combining the comforting texture of cooked rice with the rich, umami depth of Parmesan cheese and sun-dried tomatoes. The dish features tender onions and aromatic rosemary, creating a fragrant base that is both hearty and elegant. Perfect for a leisurely weekend brunch or a unique lunch option, these pancakes are crispy on the outside and soft on the inside. They are surprisingly simple to prepare using pantry staples, making them an accessible yet impressive dish for any occasion. Serve them warm for the best texture and flavor experience.

Cooking Method: Baking, Boiling, Roasting

Cuisine: Italian

Courses: Breakfast

Difficulty: Advanced

Servings: 4

Calories: 127.5

Dietary: Gluten-free

Description

These savory rice pancakes offer a delightful twist on traditional breakfast fare, combining the comforting texture of cooked rice with the rich, umami depth of Parmesan cheese and sun-dried tomatoes. The dish features tender onions and aromatic rosemary, creating a fragrant base that is both hearty and elegant. Perfect for a leisurely weekend brunch or a unique lunch option, these pancakes are crispy on the outside and soft on the inside. They are surprisingly simple to prepare using pantry staples, making them an accessible yet impressive dish for any occasion. Serve them warm for the best texture and flavor experience.

Ingredients

1/2 cup Onion, chopped
2 1/2 cups Chicken broth (or vegetable broth)
1 tablespoon Extra-virgin olive oil
1 cup Rice, medium-grain, Italian style
1/2 teaspoon Salt
1/4 cup Dried tomatoes, snipped
1/2 cup Parmesan cheese, grated
1 teaspoon Rosemary, dried
1 large Egg, lightly beaten

Directions

1
Combine chopped onion and olive oil in a large, wide skillet with a tight-fitting lid.
2
Cook, stirring occasionally, over low heat until the onion is tender, about 5 minutes.
3
Stir in the rice, snipped dried tomatoes, and dried rosemary.
4
Cook and stir for 1 minute over low heat to toast the rice slightly.
5
Add the chicken broth and salt to the skillet.
6
Increase heat to high and bring the mixture to a boil, stirring once.
7
Cover the skillet and reduce heat to low. Cook until the liquid is fully absorbed, about 15 minutes.
8
Uncover the skillet and stir in the grated Parmesan cheese until melted and combined.
9
Let the rice mixture stand until it is lukewarm, approximately 10-15 minutes.
10
Add the lightly beaten egg to the rice mixture and stir thoroughly to blend.
11
Using a 1/4 cup measure, form the rice mixture into small pancakes about 2 inches in diameter and 1/2 inch thick.
12
Coat a large non-stick skillet or griddle with a thin film of olive oil and heat over medium heat.
13
Add the rice pancakes to the hot skillet in batches, ensuring they do not crowd the pan.
14
Cook until the bottoms are golden brown, about 5 minutes.
15
Carefully turn the pancakes using a wide spatula and cook the other side until golden brown.
16
Transfer cooked pancakes to a plate and keep warm in the oven on the lowest setting while finishing the remaining batches.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 127.5kcal

% Daily Value *
Total Fat 4.1g7%
Saturated Fat 0.6g3%
Cholesterol 0.0mg0%
Sodium 3.6mg1%
Total Carbohydrate 20.4g7%
Dietary Fiber 1.1g5%
Sugars 1.6g
Protein 2.1g5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: rice pancakes, parmesan, dried tomatoes, italian breakfast, savory pancakes, rosemary rice, vegetarian breakfast, leftover rice recipe, pan-fried rice, brunch ideas, onion rice cakes, quick breakfast, italian cuisine, comfort food, egg binder, mediterranean flavors

Read it online: https://www.chefs-mate.com/recipe/rice-parmesan-and-dried-tomato-pancakes/