Parmesan-Rice Crisps

[Guest guest]

Parmesan-Rice Crisps

 

1 cup brown rice

1/4 cup wild rice

3/4 cup freshly grated Parmesan cheese

salt and freshly ground pepper

 

Bring a large saucepan of water to a boil. Add both the brown rice and the

wild rice to the boiling water, cover and cook over low heat until the rice

mixture is very soft, about 55 minutes. Drain the rice mixture and spread it on

a platter, then let cool completely.

In a food processor, pulse the cooled rice mixture until it is coarsely chopped

and sticky. Scrape the chopped rice mixture into a large bowl and stir in the

grated Parmesan cheese until well blended. Season the rice mixture with salt and

pepper.

Preheat the oven to 450 degrees. Line a large cookie sheet with parchment paper.

Scoop 1/2 cup of the rice mixture onto one half of the prepared cookie sheet and

pat it into a disk. Cover the rice disk with plastic wrap, then press or roll it

out to a very thin 7-by-10-inch rectangle. Repeat on the other half of the

cookie sheet.

Bake the rice crisps in the lower third of the oven for about 12 minutes, or

until they are crisp and golden brown. Using a spatula, carefully transfer the

parchment paper with the crisps to a wire rack and let the crisps cool

completely. Repeat with the remaining rice.

Makes 8 large crisps.

 

 

 

Share your photos with the people who matter at Canada Photos